CHICKEN CHILE VERDE

Chicken Chile Verde image

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

Provided by Betty Crocker Kitchens

Categories Entree

Yield 6

Number Of Ingredients 10

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:

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.
Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 12 spoonfuls onto hot chicken mixture.
Bake uncovered 18 to 20 minutes or until biscuits are golden brown.

Nutrition Facts : Calories 495, Carbohydrate 58 g, Cholesterol 65 mg, Fat 1, Fiber 8 g, Protein 24 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1430 mg

*** Explore more Chicken Chile Verde Recipes »

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