Chicken-Chile Casserole

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

By Pillsbury Kitchens

Updated June 17, 2010

Make with

Pillsbury Crescents

Ingredients

cups frozen bell pepper and onion stir-fry (from 1-lb bag)

bag (12 oz) frozen corn

container (18 oz) refrigerated taco sauce with seasoned chicken

cups Progresso™ red kidney beans, drained, rinsed (from 19-oz can)

1/2

cup Old El Paso™ Thick 'n Chunky salsa

can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

tablespoon butter or margarine, melted

tablespoon yellow cornmeal

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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.