Spice up your weeknights with a chicken casserole bursting with Mexican flavors, all under a tender crescent crust.
Chicken-Chile Casserole
- Prep Time 25 min
- Total 55 min
- Ingredients 8
- Servings 6
Ingredients
- 2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
- 1 bag (12 oz) 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 thick & chunky salsa
- 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
- 1 tablespoon butter or margarine, melted
- 1 tablespoon yellow cornmeal
Instructions
-
Step1Heat 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.
-
Step2Stir 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.
-
Step3Remove 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.
-
Step4Bake 23 to 28 minutes or until roll slices are deep golden brown and mixture is bubbly.
Nutrition
380
Calories
11g
Total Fat
18g
Protein
55g
Total Carbohydrate
10g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 380
- Calories from Fat
- 100
- Total Fat
- 11g
- 17%
- Saturated Fat
- 3g
- 15%
- Cholesterol
- 45mg
- 15%
- Sodium
- 1380mg
- 58%
- Total Carbohydrate
- 55g
- 18%
- Dietary Fiber
- 9g
- 36%
- Sugars
- 10g
- Protein
- 18g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 20%
- 20%
- Calcium
- 8%
- 8%
- Iron
- 25%
- 25%
Exchanges:
3 1/2 Starch; 1 Very Lean Meat; 1 1/2 Fat;Carbohydrate Choice
3
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