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Chicken Mole Casserole

 Chicken Mole Casserole
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
6 ServingsPrep: 25 min. Bake: 20 min.


  • 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


  • 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 spices; cook and stir over medium heat for
  • 1 minute. Stir in corn and salsa; heat through. Transfer to a
  • greased 11x7-in. baking dish.

2 of 2

Chicken Mole Casserole (continued)

Directions (continued)

  • 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.
  • Yield: 6 servings.
Nutritional 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.
Wine: This recipe pairs well with a sweet white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven Daughters Moscato, sweet floral aromas of peach and honey. Buy now and get 4 bottles for $49.99. Order Now