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Mexican Pot Pie

Mexican Pot Pie

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/2 cup fat free sour cream
1 can low fat cream of chicken soup
2 1/2 cups cooked chicken
1 can Mexi-corn, drained
1 can Ro*Tel, drained
1 1/2 cups low fat shredded Mexican cheese blend
Taco seasoning, cilantro, salt and pepper to taste
1 can refrigerated buttermilk biscuits
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Let's Make It
1
Preheat the oven to 350 degrees F. Mix the sour cream and soup in a 13x9 baking dish.
2
Mix in the chicken, corn, Ro*Tel, cheese and seasoning. Top with biscuits.
3
Bake for 35 minutes or until the biscuits are golden brown and the mixture is hot and bubbly.
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