Ingredients
2
teaspoons vegetable oil
1
package (20 oz) boneless skinless chicken breasts, cut into bite-size pieces
1
can (10 1/2 oz) condensed cream of chicken soup
1
can (4.5 oz) Old El Paso™ chopped green chiles
2
teaspoons chili powder
1
teaspoon ground cumin
1 1/2
cups shredded Monterey Jack cheese (6 oz)
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
Chopped fresh cilantro leaves, if desired
Preparation
Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
In 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 6 to 8 minutes or until no longer pink. Reduce heat to medium-low.
Add soup, green chiles, chili powder, cumin and cheese to skillet; heat 3 to 4 minutes, stirring constantly, until heated through. Spread mixture in baking dish.
Separate crescent dough into 8 triangles; cut each triangle into thirds. Place in 4 rows of 6 on top of chicken mixture in an overlapping pattern.
Bake 25 to 30 minutes or until crescent top is deep golden brown and casserole is heated through. Cover with foil last 5 minutes of baking, if necessary, to prevent overbrowning. Let stand 5 minutes before serving. Garnish with cilantro leaves.
