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Moroccan-Style Chicken-Crescent Casserole

(8)
  6 reviews
  • 25 min prep time
  • 50 min total time
  • 16 ingredients
  • 6 servings
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Looking for a Moroccan-style dinner made using Pillsbury® refrigerated crescent dinner rolls? Then check out this delicious chicken and vegetables casserole – ready in 50 minutes.

Ingredients

1
tablespoon olive or vegetable oil
6
boneless skinless chicken breasts (about 1 1/2 lb), cut into bite-size pieces
1/2
cup chopped onion
1/2
cup sliced carrot
1
can (14.5 oz) diced fire-roasted or regular tomatoes, undrained
1
tablespoon tomato paste
3
tablespoons chopped fresh parsley
3
tablespoons chopped fresh cilantro
1 1/2
teaspoons paprika
1/2
teaspoon salt
1/2
teaspoon ground cumin
1/4
to 1/2 teaspoon ground cinnamon
1/8
teaspoon ground red pepper (cayenne)
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls (8 rolls)
1
egg, beaten
1
tablespoon sliced almonds

Steps

  • 1 Heat oven to 375°F. In 12-inch skillet, heat oil over medium-high heat. Add chicken, onion and carrot; cook and stir about 7 minutes or until chicken is browned and no longer pink in center. Stir in tomatoes, tomato paste, parsley, cilantro, paprika, salt, cumin, cinnamon and red pepper. Cook and stir about 5 minutes or until thoroughly heated.
  • 2 Into ungreased 11x7-inch (2-quart) glass baking dish or 9 1/2- or 10-inch deep-dish pie plate, pour hot chicken mixture. Immediately unroll dough over chicken mixture; pinch edges and perforations to seal. Brush dough with beaten egg; sprinkle with almonds.
  • 3 Bake 18 to 25 minutes or until deep golden brown. If desired, garnish with fresh cilantro.
  • 1 Heat oven to 375°F. In 12-inch skillet, heat oil over medium-high heat. Add chicken, onion and carrot; cook and stir about 7 minutes or until chicken is browned and no longer pink in center. Stir in tomatoes, tomato paste, parsley, cilantro, paprika, salt, cumin, cinnamon and red pepper. Cook and stir about 5 minutes or until thoroughly heated.
  • 2 Into ungreased 11x7-inch (2-quart) glass baking dish or 9 1/2- or 10-inch deep-dish pie plate, pour hot chicken mixture. Immediately unroll dough over chicken mixture; pinch edges and perforations to seal. Brush dough with beaten egg; sprinkle with almonds.
  • 3 Bake 18 to 25 minutes or until deep golden brown. If desired, garnish with fresh cilantro.

Expert Tips

We offer two amounts of cinnamon. Ease into Moroccan flavor with 1/4 teaspoon, or use 1/2 teaspoon for authentic taste.

Add 1/4 cup chopped, toasted, blanched almonds or raisins to the chicken mixture for added flavor and texture.

Be quick putting the casserole in the oven so that the dough gets done on the bottom.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
Calories from Fat
110
% Daily Value
Total Fat
13g
20%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
690mg
29%
Total Carbohydrate
23g
8%
Dietary Fiber
2g
8%
Sugars
6g
Protein
29g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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