Fiesta Nacho Chicken Casserole

Fiesta Nacho Chicken Casserole 1 - 10 3/4 ounce can condensed Fiesta Nacho Cheese Soup 1/2 cup milk 1 - 10 can tomatoes and green chilies, drained 2 1/2 cups cubed cooked chicken 1/2 cup diced cilantro +extra for garnish 2 cups shredded cheddar jack cheese, divided 2 - 7.5 ounce cans refrigerated biscuits 1 diced green onion Preheat the oven to 375 degrees. Spray an 8 inch baking dish with nonstick spray. Whisk together the soup and milk. Stir in the tomatoes, chicken, cilantro, and 1 cup cheese. Spoon the mixture into the prepared dish. Bake 20 minutes. Quarter the biscuits while the mixture is baking. Drop the biscuits on top of the hot mixture as soon as it comes out of the oven. Sprinkle the remaining cheese on top and bake another 20 minutes. Garnish with green onion and cilantro. Serve immediately. Notes *You can also use a plain cheese soup and regular diced tomatoes if you want to make it without the fiesta flavor.