• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Chicken Chile Verde

  • 6servings
  • 495calories

Add to MenuAdd to Calendar

Source: www.bettycrocker.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12
MineralsZinc, Copper, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup sour cream

  2. 1 teaspoon ground cumin or chili powder

  3. 1 can (15 to 16 ounces) black beans, rinsed and drained

  4. 1 can (14 1/2 ounces) diced tomatoes with green chilies, drained

  5. 1 can (10 3/4 ounces) condensed cream of chicken soup

  6. 1 package (9 ounces) frozen cooked Southwest-seasoned chicken breast strips, thawed and cut in half

  7. 1 can (4 1/2 ounces) Old El Paso® chopped green chiles, drained

  8. 2 1/4 cups Original Bisquick® mix

  9. 2/3 cup milk

  10. 1/2 cup shredded Cheddar cheese (2 ounces)

Instructions Jump to Ingredients ↑

  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 Bisquick 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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback