White chicken chili bubble up

Step 1

Preheat oven to 350F, spray a 9x13 casserole dish with some cooking spray.

Step 2

Open the biscuits and cut all 10 biscuits into 6 pieces each, scatter half of the pieces (onto the bottom of the dish and pre bake for about 5 minutes *this is because the filling is heavy and you want the bottom biscuits pieces to cook through.

Step 3

While the biscuits are in the oven melt the butter in a pot on the stove over medium heat, add in flour to form a paste then quickly whisk in the milk till the paste is dissolved, about 1 minute.

Step 4

Stir in the sour cream and broth and stir for about 5 minutes, you will notice the sauce will thicken slightly. Add in the spices and continue to stir for a few more minutes then remove from heat

Step 5

In a large bowl mix together the chicken, corn, beans and diced pepper *be sure to drain both the corn & beans. Add in the cream mixture and stir well.

Step 6

Place half of the chicken mixture on top of the pre baked biscuits, top with remaining biscuits pieces (uncooked ones) then top with remaining chicken mixture.

Step 7

Cover with foil and bake in the oven for 40 minutes. Remove foil, add the cheese and continue baking uncovered for 10-15 minutes until cheese is melted and biscuits are baked. Makes 6 servings each approx 7oz, store leftovers in the fridge, it will freeze well.

Step 8

*Note- if you want to leave the beans out that is fine, just replace with 1 more cup of shredded chicken