Dotdash Meredith Food Studios
Chicken pot piemeetsgreen chicken chiliin this ridiculously easy dump-and-go 7-Can Chicken Casserole.
The finished casserole is creamy with a mild-medium spice level from the green chiles and enchilada sauce.
Learn how to make 7-Can Chicken Casserole, then try7-Can Soupnext.
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Ingredients
1(10.5-oz.
)can condensed cream of chicken soup
1(10-oz.
)can mild green enchilada sauce
3cups(15 oz.
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)shredded rotisserie chicken(from 1 chicken)
1(14.75-oz.
)can cut green beans, drained
2(4-oz.
)cans chopped mild green chiles, undrained
1tsp.chile powder
1tsp.kosher salt
1/2tsp.black pepper
1(16.3-oz.
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)can refrigerated biscuits(such as Pillsbury Grands!
Original Southern Homestyle)
Chopped fresh cilantro
Directions
Preheat oven to 375F.
Whisk together cream of chicken soup and enchilada sauce in a large bowl until smooth.
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Transfer mixture to a 9- x 13-inch baking dish.
Bake, covered, in preheated oven until mixture is hot and bubbly, about 25 minutes.
Meanwhile, separate biscuit dough into individual rounds, and cut each biscuit into six pieces.
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Remove baking dish from oven, and scatter biscuit dough pieces evenly over chicken mixture.
Let cool slightly, about 5 minutes, before serving.
Serve hot, garnished with cilantro.
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Recipe Tips From TheSouthern LivingTest Kitchen
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