Chicken Chile Verde

Chicken Chile Verde

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

Prep Time

10

Minutes

Total Time

00

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Pinto beans can be used in place of the black beans in this south-of-the-border main dish.
Success Hint
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:

1 Serving (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;
Percent Daily Value*:
    Exchanges:
    • 4 Starch;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.