CHICKEN MOLE CASSEROLE

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Chicken Mole Casserole image

The key to a good mole is its rich, brown sauce with a hint of chocolate. The cocoa in this recipe lends richness without sweetness. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 16

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

Steps:

  • Preheat oven to 375°. In a large skillet, saute chicken, green pepper and onion in butter until chicken juices run clear and vegetables are tender. , Add cocoa, brown sugar and seasonings; cook and stir over medium heat for 1 minute. Stir in corn and salsa; heat through. Transfer to a greased 11x7-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, 20-25 minutes or until biscuits are golden brown.

Nutrition Facts :

*** Explore more Chicken Mole Casserole Recipes »

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