Chicken-Chile Casserole

Spice up your weeknights with a chicken casserole bursting with Mexican flavors, all under a tender crescent crust.

(3)
1 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 25 min
  • total time 55 min
  • ingredients 8
  • servings 6
 

Ingredients

2
cups frozen bell pepper and onion stir-fry (from 1-lb bag)
1
bag (12 oz) Green Giant™ Steamers™ Niblets® frozen corn
1
container (18 oz) refrigerated taco sauce with seasoned chicken
2
cups Progresso™ red kidney beans, drained, rinsed (from 19-oz can)
1/2
cup Old El Paso™ Thick 'n Chunky salsa
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1
tablespoon butter or margarine, melted
1
tablespoon yellow cornmeal

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. In 12-inch nonstick skillet, cook bell pepper and onion stir-fry over medium-high heat 2 minutes, stirring frequently and breaking up larger pieces.
  • 2 Stir in corn, taco sauce with seasoned chicken, beans and salsa. Heat to boiling. Reduce heat to medium-low; cook 5 to 8 minutes, stirring occasionally, until corn is tender. Spoon mixture into ungreased 8-inch square (2-quart) glass baking dish.
  • 3 Remove dough from can in rolled section; cut roll into 12 slices, then cut each slice in half crosswise. Arrange half roll slices, curved side up, around outside edge of dish, overlapping slightly. Brush half roll slices with butter; sprinkle with cornmeal.
  • 4 Bake 23 to 28 minutes or until roll slices are deep golden brown and mixture is bubbly.
  • 1 Heat oven to 375°F. In 12-inch nonstick skillet, cook bell pepper and onion stir-fry over medium-high heat 2 minutes, stirring frequently and breaking up larger pieces.
  • 2 Stir in corn, taco sauce with seasoned chicken, beans and salsa. Heat to boiling. Reduce heat to medium-low; cook 5 to 8 minutes, stirring occasionally, until corn is tender. Spoon mixture into ungreased 8-inch square (2-quart) glass baking dish.
  • 3 Remove dough from can in rolled section; cut roll into 12 slices, then cut each slice in half crosswise. Arrange half roll slices, curved side up, around outside edge of dish, overlapping slightly. Brush half roll slices with butter; sprinkle with cornmeal.
  • 4 Bake 23 to 28 minutes or until roll slices are deep golden brown and mixture is bubbly.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
3g,
3%
),
Cholesterol
45mg
45%;
Sodium
1380mg
1380%;
Total Carbohydrate
55g
55%
(Dietary Fiber
9g
9%
  Sugars
10g
10%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
20%;
Calcium
8%;
Iron
25%;
Exchanges:
3 1/2 Starch; 1 Very Lean Meat; 1 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.