Chicken Mole Casserole

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium green pepper, cut into strips
• 1 small onion, chopped
• 1 tablespoon butter
• 2 tablespoons baking cocoa
• 2 teaspoons brown sugar
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 2-1/2 cups frozen corn, thawed
• 1 jar (16 ounces) chunky salsa
• 1 tube (10.2 ounces) large refrigerated flaky biscuits
• 2 teaspoons butter, melted
• 3/4 teaspoon cornmeal

1. Preheat oven to 375u0b0. In a large skillet, saute chicken, green pepper and onion in butter until chicken juices run clear and vegetables are tender.
2. Add cocoa, brown sugar and seasonings; cook and stir over medium heat for 1 minute. Stir in corn and salsa; heat through. Transfer to a greased 11x7-in. baking dish.
3. Cut each biscuit in half. Arrange biscuit pieces over chicken mixture with cut sides facing outer edge of dish, overlapping slightly. Brush with melted butter; sprinkle with cornmeal.
4. Bake, uncovered, 20-25 minutes or until biscuits are golden brown.

chicken breasts, green pepper, onion, butter, baking cocoa, brown sugar, chili powder, ground cumin, salt, ground coriander, cayenne pepper, frozen corn, chunky salsa, flaky biscuits, butter, cornmeal

Taken from www.tasteofhome.com/recipes/chicken-mole-casserole/ (may not work)