Chicken Chile Verde

(2)
  2 reviews
  • 10 min prep time
  • total time
  • 10 ingredients
  • 6 servings

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 baking mix
2/3
cup milk
1/2
cup shredded Cheddar cheese (2 ounces)

Directions

  1. 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. 2 Stir baking mix, milk and cheese until soft dough forms. Drop dough by 12 spoonfuls onto hot chicken mixture.
  3. 3 Bake uncovered 18 to 20 minutes or until biscuits are golden brown.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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