My Nana Quaylene and I tackled this epic recipe from I Am New Mexico for our hungry family! Although, we did end up changing a few things to add our own panache!
The original recipe claims that it would yield 8 servings, but I’m not so sure that it is true. We served 6 people the green chile and it was completely gone; however, a few people got seconds.. So..America.
We had little ones coming for dinner as well so we decided it would be best to offer an alternative to the green chile, this way there was something for everyone to eat! Doing this probably added ten minutes more of prep time to this recipe, considering it is a whole other casserole… It’s not bad! Especially for a home cooked meal!
- YIELD: 6 Servings (each casserole)
- PREP: 10 mins
You can find all of these products from Walmart, besides the green chile which we picked up locally from Ledbetter Chile!
This chicken is already cooked and seasoned. We used the whole package on each casserole.
Ingredients
- 14 3/4 ozs corn (creamed)
- 4 ozs cream cheese
- 2 cups chicken (cooked)
- 8 ozs shredded cheddar cheese
- 10 1/4 ozs refrigerated biscuits
- 4 1/2 ozs New Mexico green chiles (chopped) or peas and carrots
Instructions
Preheat oven to 375 Fahrenheit.
Combine all ingredients. Excluding the biscuits and 1 cup cheese.
Mix Thoroughly.
Cut each biscuit into 8 pieces
Spread each mixture into their own 9 x 13 Pyrex, then gently press the dough into the mixtures covering most of the surface area. Then bake for twenty minutes.
Spread the remaining cheese on top and bake for an additional 10 minutes or until biscuits are golden brown.
Let cool for 10 minutes so you don’t burn your taste buds!
By Jacqueline Grider
Don’t forget to like us on facebook!!
If you have any suggestions on content, any questions, or comments message us at therooseveltreview2016@gmail.com
