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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
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    6 servings

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

  • 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.

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