1/3 c. plus 3 tbsp. Crisco shortening, divided
1 1/2 lbs. boneless, skinless chicken breasts, cut into 3/4 inch cubes
1/2 c. 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 c. milk, divided
3/4 c. sour cream
1 3/4 c. Pillsbury's best self-rising flour
1/4 c. crushed nacho-cheese flavored tortilla chips

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.

Bake at 400 degrees for 30 to 50 minutes or until a wooden pick inserted in biscuit comes out clean. Yield: 6 servings.