Wanted to share this recipe

It's from the Kraft foods magazine. I made it last night for the family and it was really, really yummy.

Chicken Pot Pie

1 can cream of chicken soup

3/4 cup sour cream, divided

2 cups cooked chicken, cubed (I prefer the chicken shredded)

16oz pkg frozen mixed vegetables, thawed

1 cup cheddar cheese

1 cup baking mix

3 tablespoons milk

1. Preheat oven to 375 degrees. Mix soup and 1/2 sour cream in 8-inch square baking dish. Add chicken, vegetables and cheese; mix.

2. Place baking mix in medium bowl. Add remaining 1/4 cup sour cream and milk; stir until stiff dough forms.

3. Drop by heaping tablespoons into 6 mound over chicken mixture (I spread it over the top instead). Bake 35 minutes or until biscuits are golden brown and chicken mixture is hot and bubbly.