Chicken Mole Casserole

By shelliec

Nutrition Facts: 1 serving equals 347 calories, 8 g fat (4 g saturated fat), 50 mg cholesterol, 811 mg sodium, 48 g carbohydrate, 4 g fiber, 22 g protein.

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium green pepper, cut into strips
• 1 small onion, chopped
• 1 tablespoon butter
• 2 tablespoons baking cocoa
• 2 teaspoons brown sugar
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 2-1/2 cups frozen corn, thawed
• 1 jar (16 ounces) chunky salsa
• 1 tube (10.2 ounces) large refrigerated flaky biscuits
• 2 teaspoons butter, melted
• 3/4 teaspoon cornmeal

Details

Servings 6
Preparation time 25mins
Cooking time 45mins

Preparation

Step 1

In a large skillet, saute the chicken, green pepper and onion in butter until chicken juices run clear and vegetables are tender.

Add the cocoa, brown sugar and spices; cook and stir over medium heat for 1 minute. Stir in corn and salsa; heat through. Transfer to a greased 11-in. x 7-in. baking dish.
Cut each biscuit in half. Arrange biscuit pieces over chicken mixture with cut sides facing outer edge of dish, overlapping slightly. Brush with melted butter; sprinkle with cornmeal.

Bake, uncovered, at 375° for 20-25 minutes or until biscuits are golden brown.