Mexican Chicken Skillet Casserole Recipe

• 1/3 c. plus 3 tbsp. Crisco shortening, divided
• 1 1/2 lbs. boneless, skinless chicken breasts, cut into 3/4 inch cubes
• 1/2 c. sliced green onions
• 1 (4 ounce.) can minced green chilies, liquid removed
• 1 (11 ounce.) can Campbell's condensed nacho cheese soup-dip, undiluted
• 1 1/2 c. lowfat milk, divided
• 3/4 c. lowfat sour cream
• 1 3/4 c. Pillsbury's best self-rising flour
• 1/4 c. crushed nacho-cheese flavored tortilla chips

1. Heat 2 Tbsp.
2. shortening in a 10 inch cast iron skillet.
3. Add in chicken, stir-fry over medium high heat 3 to 5 min, or possibly till no longer pink.
4. Remove from skillet; set aside.
5. Heat 1 Tbsp.
6. shortening in same skillet; add in onions and chilies.
7. Saute/fry 3 to 5 min.
8. Stir in reserved chicken, soup, 1/2 c. lowfat milk and lowfat sour cream.
9. Cook over low heat till thoroughly heated.
10. Cut remaining 1/3 c. shortening into flour till mix resembles coarse meal.
11. Add in remaining 1 c. lowfat milk, stirring till dry ingredients are moistened.
12. Drop batter by heaping tablespoonfuls over chicken mix.
13. Sprinkle with crushed tortilla chips.
14. Bake at 400 degrees for 30 to 50 min or possibly till a wooden pick inserted in biscuit comes out clean.
15. Yield: 6 servings.

shortening, chicken breasts, green onions, green chilies, campbells condensed nacho cheese soup, milk, sour cream, flour, tortilla chips

Taken from cookeatshare.com/recipes/mexican-chicken-skillet-casserole-38242 (may not work)