And here is a closer look at that yumminess!

The fam and I are loving these bubble up dishes, they are so easy but so yummy!

3 cups shredded deli rotisserie chicken or 2 (12.5 oz each) cans of chicken

1 (.58 oz) envelope taco seasoning or 1/4 cup if you have it in bulk

1 (15 oz) can black beans, rinsed and drained

1 (4 oz) can chopped green chiles

1 cup frozen whole kernel corn or 1 (15.25 oz) can corn, drained

1/4 – 1/2 cup water

1 can (8 biscuits) flaky layers refrigerated buttermilk biscuits

1 (8 oz) bag shredded Mexican cheese blend (2 cups)

additional toppings as desired – salsa, shredded lettuce, chopped tomatoes, sour cream, sliced green onions

1  Heat oven to 375.  Spray 9 x 13″ pan with cooking spray.

2  Cook chicken, taco seasoning, black beans, chiles, corn and water in a skillet over medium heat 5 – 6 minutes, stirring frequently, until thoroughly heated.  Remove from heat.

3  Separate dough into 8 biscuits, cut each biscuit into 8 pieces.  Add biscuit pieces and 1 cup cheese to chicken mixture and stir gently until pieces are coated.  Spread evenly in baking dish.

4  Bake 18 – 23 minutes or until biscuits are golden brown and no longer doughy.

5  Sprinkle with remaining cheese and bake 3 – 4 minutes longer or until cheese is melted.  Serve with toppings if desired.

recipe from the Pillsbury cookbook “Baking Hacks Fun and Inventive Recipes with Refrigerated Dough”