2 cans (7.5 oz each) refrigerated biscuits
3 chicken breasts, cooked, shredded (about 2 cups)
1 can (10.75 oz) cream of chicken soup
2 cans (4 oz each) chopped green chiles
2 cups sour cream
2 cups shredded Monterey Jack cheese (8 oz)
1/4 cup coarsely chopped fresh cilantro
1 avocado, peeled, pitted and diced
- Heat oven to 350°F. Separate biscuits; cut each biscuit into fourths.
- In a large bowl, stir together chicken, soup, chiles, sour cream and 1 cup of the cheese. Stir in biscuit pieces. Spread mixture evenly in a greased PYREX® EASY GRAB® ATLANTIC BLUE 3-QT OBLONG BAKING DISH. Sprinkle with remaining 1 cup cheese.
- Bake uncovered 25 to 30 minutes or until biscuits are puffed and cheese is melted. Let stand 5 minutes before serving. Garnish with cilantro and avocado.