Enjoy a Mexican dinner with these baked chicken cups made using Pillsbury® crescent dinner rolls and flavored with taco sauce - a tasty meal.
cups refrigerated taco sauce with seasoned chicken (from 18-oz container)
cup Green Giant™ Niblets® frozen corn (from 1-lb bag)
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
tablespoon yellow cornmeal
cup finely shredded Mexican cheese blend (2 oz)
Sour cream, salsa or sliced ripe olives, if desired
Heat oven to 375°F. Spray 8 medium muffin cups with cooking spray. In 1-quart saucepan, heat taco sauce with chicken over medium heat, stirring occasionally, until thoroughly heated.
Unroll dough and separate into 4 rectangles; press each into 8x4-inch rectangle, firmly pressing perforations to seal. Cut each in half crosswise, making 8 squares. Sprinkle both sides of each square with cornmeal. Press each in bottom and up side of muffin cup; turn edges of dough under, pressing to extend 1/4 inch above edge of cup.
Spoon about 2 tablespoons chicken mixture into each cup. Sprinkle cheese over each.
Bake 12 to 17 minutes or until edges are deep golden brown. Cool in pan on wire rack 5 minutes; remove from muffin cups. Serve warm.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 1 Lean Meat; 2 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.