Chicken Chile Verde

 

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)

• 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.