Chicken & Biscuits

Now, this one comes from the Kraft Food & Family magazine, but it was totally worth posting here!!

1 can cream of chicken soup
3/4 cup sour cream, divided
2 cups chopped cooked chicken (I boiled and shredded mine for a change of pace)
1 16 oz. pkg frozen mixed vegetables, thawed (I really only used half a bag or else it would have been veggie overload for my kids)
1 cup shredded cheese
1 cup baking mix
3 tbsp. milk

Heat oven to 375 degrees. Mix soup and 1/2 cup sour cream. Add chicken, vegetables and cheese; mix. Pour chicken mixture in a prepared 8x8 pan. In a separate bowl, place baking mix. Add remaining 1/4 cup sour cream and milk; stir until stiff dough forms. Drop dough by heaping tablespoonfuls into 6 mounds over chicken mixture. bake 35 minutes until biscuits are golden brown and chicken mixture is hot and bubbly.