2 Tbsp flour
1 cups chicken broth
1/2 cup sour cream
1/4 cup salsa verde
2 cups chopped cooked chicken (I use rotisserie)
1-1/2 cups shredded cheddar cheese
1 (12oz) can refrigerated biscuits (Pillsbury Grands Jr 10-count)
Preheat oven to 350 degrees. Spray a 9x13-inch pan with cooking spray. Set aside. In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and salsa verde. Set aside. Add chicken and cheddar cheese to large bowl. Pour sour cream sauce into bowl and stir. Cut each biscuit into 4 to 6 pieces. Add to bowl and toss to coat. Pour mixture into prepared pan. Make sure to spread out biscuit dough in pan to eliminate any clumps of dough. Bake for 25-30 minutes, until bubbly and biscuits are golden brown. Serve with additional salsa verde on top if desired.