Mix soup and 1/2 cup sour cream until blended. Combine chicken, vegetables and cheese in large bowl. Add soup mixture; mix lightly.
Spoon into 8-inch square baking dish sprayed with cooking spray.
Stir baking mix, milk and remaining sour cream just until mixture forms soft dough. Spoon into 6 mounds over chicken mixture.
Bake 35 min. or until chicken mixture is hot and bubbly, and biscuit topping is golden brown.
You'll save 60 calories and 8g of fat, including 4g of sat fat, per serving by preparing with reduced-fat reduced-sodium condensed cream of chicken soup, BREAKSTONE'S Reduced Fat or light sour cream, KRAFT 2% Milk Shredded Cheddar Cheese and fat-free milk.
Serve with a crisp mixed green salad tossed with your favorite KRAFT Dressing.
How to Quickly Thaw the Frozen Vegetables
Place vegetables in colander, then hold under warm running water until vegetables are thawed. Or, thaw vegetables in microwave as directed on package.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 10g
Trans Fat 1g
Total Carbohydrates 30g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.