Mexican Chicken in Crust

By lucy1955

Ingredients

• 2 cups Bisguick baking mix
• 1/2 cup boiling water
• 2 to 3 cups cut-up cooked chicken
• 1 can (103/4 oz condensed cream of chicken soup
• 1 can (4 oz) whole green chillies,drainewd seeded and
• chopped
• 3/4 cup dairy sour cream
• 1/3 cup sliced green onions (with tops)
• 1 cup shredded Monterey Jack cheese (about 4 oz)

Details

Servings 4

Preparation

Step 1

Heat oven to 400*.
Mix baking mix and water until soft dough forms.Let stand until cool,about 10 minutes.
Turn dough onto floured cloth-covered board.Knead until Smoth,12 to 15 times.Roll dough into rectangle,18x11 inches.Fold crosswise into thirds.Place in ungreased square baking dish,8x8x2 inches.Unfold allowing long sides to hang over edges of dish.Sprinkle chicken in crust.Heat soup,chilies,sour cream and onions over medium heat,stirring occasionally,until hot,pour over chicken.Sprinkle with cheese.Fold sides of dough over filling to center of dish;pinch edges to seal.Cut slits in top to allow steam to escape.Bake uncovered until crust is golden brown,about 45 minutes.