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Chicken-Chili Crescent Bake

  • Prep 20 min
  • Total 45 min
  • Servings 8

This cheesy Mexican casserole is so easy to prep and will have your whole family asking for seconds! MORE + LESS -

Ingredients

3
cups shredded deli rotisserie chicken
1
package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
2
cups frozen whole kernel sweet corn
1
jar (16 oz) Old El Paso™ Thick 'n Chunky Salsa
2
cups shredded Mexican cheese blend (8 oz)
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

Steps

Hide Images
  • 1
    Heat oven to 375°F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray. In 4-quart saucepan, mix chicken, taco seasoning mix, beans, chiles, frozen corn and salsa. Heat over medium heat, stirring occasionally, until hot. Stir in cheese. Spoon into baking dish.
  • 2
    Separate dough into 8 triangles; cut each in half. Place on top of hot chicken mixture.
  • 3
    Bake 18 to 22 minutes or until crust is golden brown.

Expert Tips

  • For make-ahead convenience, mix up all the filling ingredients ahead except cheese. Before baking, add cheese, and heat filling before baking.
  • Add sour cream, chopped fresh cilantro, diced tomato or chopped avocado for toppings.
  • Use pepper Jack cheese for a little more spice, if you like.

Nutrition Information

Nutrition Facts

Serving Size: 1 Servings
Calories
270
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
3g
15%
Trans Fat
1 1/2g
Cholesterol
45mg
15%
Sodium
900mg
37%
Potassium
380mg
11%
Total Carbohydrate
24g
8%
Dietary Fiber
3g
13%
Sugars
4g
Protein
20g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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