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Chicken Chile Verde
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Prep Time:
10 minutes
Total Time:
Whip up a zesty six-serving biscuit-topped casserole in under an hour!
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 oz) 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)
Instructions:
  • Preheat the oven to 400°. Combine sour cream, cumin, beans, tomatoes, soup, chicken, and chiles. Transfer the mixture into a 9x9-inch ungreased square pan. Bake uncovered for 15 minutes.
  • Mix together Bisquick mix, milk, and cheese until a soft dough comes together. Spoon 12 dough mounds onto the hot chicken mixture.
  • Bake until biscuits are beautifully golden brown, uncovered, for 18 to 20 minutes.

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