Moroccan-style chicken-crescent casserole

By nurseliz

Pillsbury

Ingredients

• 1 tbsp olive oil
• 6 boneless skinless chicken breasts, 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 tbsp tomato paste
• 3 tbsp chopped fresh parsley
• 3 tbsp chopped cilantro
• 1 1/2 tsp paprika
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1/4 to 1/2 ground cinnamon
• 1/8 tsp ground red pepper (cayenne)
• 1 can Pillsbury refrigerated crescent rolls
• 1 egg, beaten
• 1 tbsp sliced almonds

Details

Servings 6

Preparation

Step 1

Heat oven to 375. In 12-inch skillet, heat oil over med-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.

Into ungreased 11 x 7 (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.

Bake 18-25 minutes or until deep golden brown. If desired, garnish the casserole with fresh cilantro.