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Chicken Chile Verde
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-
Prep
10
min
-
Total
0
min
-
Servings
6
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Ingredients
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1
cup sour cream
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1
teaspoon ground cumin or chili powder
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1
can (15 to 16 ounces) black beans, rinsed and drained
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1
can (14 1/2 ounces) diced tomatoes with green chilies, drained
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1
can (10 3/4 ounces) condensed cream of chicken soup
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1
package (9 ounces) frozen cooked Southwest-seasoned chicken breast strips, thawed and cut in half
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1
can (4 oz) Old El Paso™ Chopped Green Chiles, drained
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2 1/4
cups Original Bisquick™ mix
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2/3
cup milk
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1/2
cup shredded Cheddar cheese (2 ounces)
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Steps
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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.
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2
Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 12 spoonfuls onto hot chicken mixture.
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3
Bake uncovered 18 to 20 minutes or until biscuits are golden brown.
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Pinto beans can be used in place of the black beans in this south-of-the-border main dish.
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Look for the chicken in the area where frozen meats are found in your store.
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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.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 495
- Calories from Fat
- 200
- Total Fat
- 22g
- Cholesterol
- 65mg
- Sodium
- 1430mg
- Total Carbohydrate
- 58g
- Protein
- 24g
Exchanges:
4 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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