Chicken Chile Verde

Prep

10

min
Total

0

min
Servings

6

Serve six a zesty biscuit-topped casserole in less than an hour.

Ingredients

1

cup sour cream
1

teaspoon ground cumin or chili powder
1

can (15 to 16 ounces) black beans, rinsed and drained
1

can (14 1/2 ounces) diced tomatoes with green chilies, drained
1

can (10 3/4 ounces) condensed cream of chicken soup
1

package (9 ounces) frozen cooked Southwest-seasoned chicken breast strips, thawed and cut in half
1

can (4.5 ounces) Old El Paso™ chopped green chiles, drained
2 1/4

cups Original Bisquick™ mix
2/3

cup milk
1/2

cup shredded Cheddar cheese (2 ounces)

Steps

1

Heat oven to 400°. Mix sour cream, cumin, beans, tomatoes, soup, chicken and chiles. Pour into ungreased square pan, 9x9x2 inches. Bake uncovered 15 minutes.
2

Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 12 spoonfuls onto hot chicken mixture.
3

Bake uncovered 18 to 20 minutes or until biscuits are golden brown.

Recipe Tips

tip 1

Pinto beans can be used in place of the black beans in this south-of-the-border main dish.
tip 2

Look for the chicken in the area where frozen meats are found in your store.
tip 3

Diced tomatoes with chilies come in a variety of heat levels. We’ve used mild here, but more adventurous palates can use medium or hot.

Nutrition

495 Calories, 22g Total Fat, 24g Protein, 58g Total Carbohydrate

Nutrition Facts

Serving Size:

1 Serving

Calories: 495

Calories from Fat: 200

Total Fat: 22g

Saturated Fat: 10g

Cholesterol: 65mg

Sodium: 1430mg

Total Carbohydrate: 58g

Dietary Fiber: 8g

Protein: 24g

% Daily Value*:

Iron: 26%; 26%

Exchanges:

4 Starch; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.