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Mexi-chicken biscuit bake Recipe

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This recipe for Mexi-chicken biscuit bake, by , is from The Best of Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laurel Perry
Added: Wednesday, August 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can creamed corn
4 oz cream cheese, softened
3 cups chopped cooked chicken
1 can (4.5 oz) chopped green chiles
1/8 teaspoon chili powder (leave out if can't tolerate too spicy)
2 cups shredded Cheddar cheese or Mexican cheese blend
1 can Homestyle refrigerated buttermilk biscuits (I use Grands)
1/2 cup sour cream

Directions:
Directions:
Stir together corn and cream cheese in large bowl. Stir in chicken, chiles, chili powder and 1 cup of the cheese.
Cut each biscuit into 8 pieces. Add biscuit pieces to chicken mixture; stir gently to mix. Spoon into sprayed 13x9-inch glass baking dish.
Bake at 375F 15 minutes. Sprinkle with remaining 1 cup cheese. Bake an additional 12 to 15 minutes or until edges are deep golden brown and center biscuit pieces are no longer doughy. Top with sour cream.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This is so simple and quick! Makes for something different for dinner and there usually are never leftovers!

 

 

 

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