Chicken Chile Verde

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

  • Prep Time 10 min
  • Total Time 0 min
  • Servings 6

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)

  • 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.

Expert Tips

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

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

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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
495
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
10g,
10%
),
Cholesterol
65mg
65%;
Sodium
1430mg
1430%;
Total Carbohydrate
58g
58%
(Dietary Fiber
8g
8%
),
Protein
24g
24%
;
% Daily Value*:
Iron
26%;
Exchanges:
4 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.