Chicken-Chili Crescent Bake ****

Even after the several times I've made this, we still adore it.  My 10-year-old had THIRDS.  That child rarely even finishes one helping of anything, so I was totally in shock that he loved it that much.  I always add about 3/4 cup of sour cream to the chicken and bean mixture as it's cooking on the stovetop, just to soften the spice.  I'll always stick with that, because it really adds a lot, in my opinion.  The one time I forgot and made it without the sour cream, it was just a bit too spicy for the kids.  I ended up having to stir sour cream into their individual servings.  We all seriously love this one, so I should really make it more often.  The only problem is that it is getting harder and harder to find the Fiesta Beans.  I guess I need to find a copycat recipe, just for backup!

CHICKEN-CHILI CRESCENT BAKE
(luckymommyto2boys ~ Amy ~ via Pearls,Handcuffs,andHappyHour)

Rotisserie chicken, shredded
1 can Bush’s Fiesta Black Beans
1 can Rotel
2 tbsp. taco seasoning
1-2 cups shredded cheese
1 can crescent seamless dough sheets

Mix together chicken, beans, Rotel, and taco seasoning in a large saucepan over medium-high heat. Cook for about 5 minutes or until heated through.
Transfer mixture to a 9x13 baking dish. Cover with cheese and top with the crescent seamless dough sheet.
Cook at 375 for about 18-25 minutes or until crescent topping is golden brown. Remove from oven and cool for about 10 minutes.
*Amy's notes: I used mild Rotel and added 3/4 cup sour cream to the chicken mixture.  I also just use 3 boneless skinless chicken breasts in place of the rotisserie chicken.