Mexican Chicken Skillet Casserole

Photo: flickr user szlea

Ingredients

cup plus 3 tbsp. Crisco shortening, divided

1 1/2 lbs. boneless, skinless chicken breasts, cut into ¾ inch cubes

1/2 cup sliced green onions

1 (4 oz.) can chopped green chilies, drained

1 (11 oz.) can Campbell's condensed nacho cheese soup-dip, undiluted

1 1/2 cups milk, divided

3/4 cup sour cream

1 3/4 cups Pillsbury's best self-rising flour

1/4 cup crushed nacho-cheese flavored tortilla chi

Preparation

Melt 2 tablespoons shortening in a 10 inch cast iron skillet. Add chicken, stir-fry over medium high heat 3 to 5 minutes, or until no longer pink. Remove from skillet; set aside.

Melt 1 tablespoon shortening in same skillet; add onions and chilies. Saute 3 to 5 minutes. Stir in reserved chicken, soup, 1/2 cup milk and sour cream. Cook over low heat until thoroughly heated.

Cut remaining 1/3 cup shortening into flour until mixture resembles coarse meal. Add remaining 1 cup milk, stirring until dry ingredients are moistened. Drop batter by heaping tablespoonfuls over chicken mixture. Sprinkle with crushed tortilla chips.