Fiesta Chicken Casserole

Made this tonight and it was seriously yummy!!


Pictures are included with this at the bottom.



INGREDIENTS

1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits

1/2 cup Old El Paso® Thick 'n Chunky salsa

1 1/2 cups cubed cooked chicken

1 1/2 cups shredded Cheddar cheese (6 oz)

1/2 cup chopped green bell pepper

1/4 cup sliced ripe olives, drained, if desired


DIRECTIONS

1. CUT each biscuit into 8 pieces; toss with salsa to coat.

2. SPREAD in sprayed 8-inch square (2-quart) glass baking dish; sprinkle with remaining ingredients.

3. BAKE at 375°F 35 to 40 minutes or until edges are deep golden brown and center biscuit pieces are no longer doughy. Let stand 15 minutes. Serve with additional salsa, if desired.


I don't like olives so I used green onion and green peppers instead. Also I recommend you use glass pyrex! I used a different type of pan but I have a convection oven living overseas so it cooked fine.


Pictures below




Cubed cooked Chicken with chicken rub spices (grill mates)




Here is green onion so yummy!




Hubbers cut up the green pepper & green onion but I had to school him on how to cut the onion haha you should have seen his first attempt




Salsa covered biscuit dough. I used a much bigger pan than called for and used 1 and 1/2 cans of biscuits.




Chicken and green onions on top of the biscuits.




Cheese glorious Cheese!!




Yumm.. the picture just does not do it justice! It tastes amazing!




Top with a dollop of daisy and some lettuce and waalah this is bamshizzle