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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Green chilies and hot pepper sauce bring a little zip to this Southwestern-style supper that makes great use of leftover cooked chicken. Mary Tallman sent the recipe from her Arbor Vitae, Wisconsin kitchen. Ingredients:
2-1/2 cups cubed cooked chicken |
1 can (4 ounces) chopped green chilies |
1 cup (4 ounces) shredded cheddar cheese |
1 medium tomato, chopped |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1/2 cup 2% milk |
1/2 teaspoon hot pepper sauce |
biscuit topping: |
3/4 cup biscuit/baking mix |
1/2 cup cornmeal |
2/3 cup 2% milk |
1 can (2.8 ounces) french-fried onions, divided |
1/2 cup shredded cheddar cheese |
Directions:
1. In a greased 13-in. x 9-in. baking dish, layer with chicken, chilies, cheese and tomato. In a small bowl, combine the soup, milk and hot pepper sauce. Pour over chicken mixture. Cover and bake at 375° for 20 minutes.
2. In a small bowl, combine the biscuit mix, cornmeal, milk and 3/4 cup onions. Drop into eight mounds over casserole.
3. Bake, uncovered, for 20 minutes (topping will spread). Sprinkle with cheese and remaining onions. Bake 5 minutes longer or until cheese is melted. Yield: 6 servings.
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