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Southwestern Cornbread & Chicken Casserole

Source of Recipe

Pillsbury


List of Ingredients

2 cans condensed cream of chicken soup
1/2 cup sour cream
1/3 cup flour
1/4 teaspoon garlic powder
1/4 teaspoon cumin
1/2 teaspoon chili powder
3 cups cubed cooked chicken
1 10 ounces can diced tomatoes, drained
1 cup shredded cheddar cheese
1 11 ounces can refrigerated cornbread twist dough


Recipe

Heat oven to 375ºF. Spray a 13x9 inch glass baking dish with cooking spray. In large saucepan, combine soup, sour cream, flour, garlic, cumin and 1/4 tsp of the chili powder; blend well. Bring mixture to a boil over medium high heat, stirring frequently. Add chicken and tomatoes; mix well. Return to a boil, then cook and stir 1 minute. Remove from heat and stir in cheese. Spoon chicken mixture into sprayed baking dish. Unroll dough and separate into 16 strips. For each dough spiral, press ends of 2 strips together to form 1 long strip; twist strip and coil into spiral shape. Arrange spirals over hot mixture. Sprinkle spirals with remaining chili powder. Bake at 375ºF for 25-30 minutes or until chicken is bubbly and twists are deep golden brown. To serve, place cornbread spiral on each plate; spoon chicken mixture over top. Serves 8.