Chicken Chile Verde

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

  • prep time 10 min
  • total time
  • ingredients 10
  • 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 baking 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 baking 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.
  • 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.
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