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”