Mexican Chicken Skillet Casserole
By: Anonymous
Published: Sunday, December 13, 2009 - 11:55pm

Ingredients




 cup plus 3 tbsp. Crisco shortening, divided
1 1/2 lbs. boneless, skinless chicken breasts, cut into ¾ inch cubes
1/2 cup sliced green onions
1 (4 oz.) can chopped green chilies, drained
1 (11 oz.) can Campbell's condensed nacho cheese soup-dip, undiluted
1 1/2 cups milk, divided
3/4 cup sour cream
1 3/4 cups Pillsbury's best self-rising flour
1/4 cup crushed nacho-cheese flavored tortilla chi

Preparation

1 Melt 2 tablespoons shortening in a 10 inch cast iron skillet. Add chicken, stir-fry over medium high heat 3 to 5 minutes, or until no longer pink. Remove from skillet; set aside. 2 Melt 1 tablespoon shortening in same skillet; add onions and chilies. Saute 3 to 5 minutes. Stir in reserved chicken, soup, 1/2 cup milk and sour cream. Cook over low heat until thoroughly heated. 3 Cut remaining 1/3 cup shortening into flour until mixture resembles coarse meal. Add remaining 1 cup milk, stirring until dry ingredients are moistened. Drop batter by heaping tablespoonfuls over chicken mixture. Sprinkle with crushed tortilla chips. 4 Bake at 400 degrees for 30 to 50 minutes or until a wooden pick inserted in biscuit comes out clean. Yield: 6 servings.