Mexican Chicken Skillet Casserole

1. 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. 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. 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. 4

   Bake at 400 degrees for 30 to 50 minutes or until a wooden pick inserted in biscuit comes out clean. Yield: 6 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.