04 November 2009

Hotdish Hump Day: 11.04 | Cook: Kym

Muy caliente! The first hotdish in our group to not include cream of ________ soup! Kym brought a little fiesta in a dish today with her Fiesta Chicken Hotdish. This was dish came with a twist... biscuits layered on the bottom.

Kym made 3: Two with Chicken and one veggie!

Fiesta Chicken Casserole
(I doubled this recipe)

Prep Time: 10 Min
Total Time: 45 Min
Makes: 6 servings

1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
1 cup chunky salsa
1 1/2 cups cubed cooked chicken (black beans for vegetarian version)
1 1/2 cups shredded Cheddar cheese (6 oz) (I also used mozzerella)
1/2 cup chopped green bell pepper (I substituted jalapeƱos)
1/4 cup sliced ripe olives, drained, if desired
I also added a 1/2 can of black beans

CUT each biscuit into 8 pieces; toss with salsa to coat.
SPREAD in sprayed 8-inch square (2-quart) glass baking dish; sprinkle with remaining ingredients (cheese on top).
BAKE at 375°F 35 to 40 minutes or until edges are deep golden brown and center biscuit pieces are no longer doughy. Let stand 15 minutes. Serve with additional salsa, if desired.
4. (My addition) Serve with sour cream and lettuce.

To make this dish veggie add more black beans and leave out the chicken.

1 Serving: Calories 430 (Calories from Fat 200); Total Fat 23g (Saturated Fat 11g, Trans Fat 4 1/2g); Cholesterol 60mg; Sodium 1160mg; Total Carbohydrate 35g (Dietary Fiber 0g, Sugars 7g); Protein 22g Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 1/2 Lean Meat; 3 Fat Carbohydrate Choices: 2

Abby: Steaming Hot.

Tina: Love the cheese and beans.

Michelle: Oh so yummy!

Nick: Digging in.

Everything tastes better with sour cream.

Lynn: Look'n mighty fine and scoping it up.

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