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Chicken Chile Verde

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By Betty Crocker Kitchens
Updated Nov 29, 2009
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Serve six a zesty biscuit-topped casserole in less than an hour.

Chicken Chile Verde

  • Prep Time 10 min
  • Total 0 min
  • Servings 6
  • Ingredients 10
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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

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

Nutrition

495 Calories
22g Total Fat
24g Protein
58g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
26%
26%
Exchanges:
4 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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