Chicken Chili Crescent Bake Recipe

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) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

Preparation

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.

Separate dough into 8 triangles; cut each in half. Place on top of hot chicken mixture.

Bake 18 to 22 minutes or until crust is golden brown.