Chicken Mole Casserole Recipe

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Chicken Mole Casserole Recipe
Chicken Mole Casserole Recipe photo by Taste of Home
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Chicken Mole Casserole Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

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

Directions

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. Yield: 6 servings.
Originally published as Chicken Mole Casserole in Simple & Delicious February/March 2011, p11

Nutritional Facts

1 each: 347 calories, 8g fat (4g saturated fat), 50mg cholesterol, 811mg sodium, 48g carbohydrate (9g sugars, 4g fiber), 22g protein.

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  • 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
  1. In a large skillet, saute the chicken, green pepper and onion in butter until chicken juices run clear and vegetables are tender.
  2. 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.
  3. 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.
  4. Bake, uncovered, at 375° for 20-25 minutes or until biscuits are golden brown. Yield: 6 servings.
Originally published as Chicken Mole Casserole in Simple & Delicious February/March 2011, p11

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Reviews forChicken Mole Casserole

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dsnhvninc User ID: 6025935 124131
Reviewed Jul. 10, 2011

"This was a quick and easy mole dish that, although was a bit spicy (as a mole should be) my two small kids wolfed down! The sweetness of the corn paired with the fluffy biscuits were just enough to calm down the fire of the mole sauce. Very very good!"

MY REVIEW
gloriacorbin User ID: 1215999 193070
Reviewed Feb. 20, 2011

"Really enjoyed this; just the right amount of spice, sprinkled chopped cilantro and shredded cheese before serving. Served it with guacamole and salad. YUM!"

MY REVIEW
gwyneth86 User ID: 998045 191663
Reviewed Feb. 15, 2011

"This is delicious!! My husband really liked it, especially the spiciness. I made it exactly as written except I made homemade biscuits and added shredded Mexican cheese in with the biscuits. Yum!!!!"

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