cup sour cream
teaspoon ground cumin or chili powder
can (15 to 16 ounces) black beans, rinsed and drained
can (14 1/2 ounces) diced tomatoes with green chilies, drained
can (10 3/4 ounces) condensed cream of chicken soup
package (9 ounces) frozen cooked Southwest-seasoned chicken breast strips, thawed and cut in half
can (4.5 ounces) Old El Paso™ chopped green chiles, drained
cups Original Bisquick™ mix
cup shredded Cheddar cheese (2 ounces)
1Heat oven to 400°. Mix sour cream, cumin, beans, tomatoes, soup, chicken and chiles. Pour into ungreased square pan, 9x9x2 inches. Bake uncovered 15 minutes.
2Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 12 spoonfuls onto hot chicken mixture.
3Bake uncovered 18 to 20 minutes or until biscuits are golden brown.
Pinto beans can be used in place of the black beans in this south-of-the-border main dish.
Look for the chicken in the area where frozen meats are found in your store.
Diced tomatoes with chilies come in a variety of heat levels. We’ve used mild here, but more adventurous palates can use medium or hot.
- Calories from Fat
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
4 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.