Chicken and biscuits
1 can cream of chicken soup
3/4 C sour cream, divided
2 C cooked chicken, shredded
2 C frozen mixed veggies, thawed
1 C shredded cheddar cheese
1 C Bisquick
3 TBS milk
Preheat oven to 375 degrees. Mix soup and 1/2 cup of sour cream in a 2-quart baking dish. Add chicken, veggies, and cheese; mix until combined. In a medium-sized bowl, combine remaining sour cream, Bisquick, and milk. Stir until dough forms. Drop heaping tablespoonfuls onto top of chicken mixture making 6 biscuit mounds. Bake 35-40 minutes or until biscuits are golden brown.
Pasta and shrimp
1/2 lb. spaghetti, uncooked
3/4 C milk
4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed
1/3 C Kraft Grated Parmesan Cheese
1 tsp. cracked black pepper
1 lb. frozen cooked cleaned medium shrimp, thawed
2 C grape tomatoes
Cook spaghetti as directed on package, omitting salt. Meanwhile, bring milk just to simmer in large nonstick skillet, stirring constantly. Add cream cheese, Parmesan and pepper; cook and stir 3 to 5 min. or until cream cheese is completely melted and sauce is well blended. Add shrimp and tomatoes; cook and stir 2 min. or until heated through. Drain spaghetti. Add to cream cheese sauce; mix lightly.
8 C shredded cabbage (about 1 large head)
2 onions, chopped
1/4 C zesty Italian dressing
1 lb. extra-lean ground beef
2 C instant brown rice, uncooked
2 cans (10-3/4 oz. each) reduced-sodium condensed tomato soup
2-2/3 C water
Heat oven to 350 degrees. Cook and stir cabbage and onions in dressing in large skillet on medium heat 5 to 10 min. or until tender. Remove from skillet. Brown meat in same skillet. Stir in rice, soup and water until blended. Layer 1/3 of cabbage mixture and half of meat mixture in 13×9-inch baking dish sprayed with cooking spray. Repeat layers; top with remaining cabbage mixture. Cover. Bake 1 hour.
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