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Biscuit-Topped Chili Casserole

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“From Dennison's. We really enjoy this quick and simple recipe made with canned chili and refrigerated biscuits. Good fall or winter dish.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 (40 ounce) candennison's chili con carne with beans
  • 1 tablespoon finely chopped hot pepper
  • 3 tablespoons parmesan cheese
  • 1 (8 ounce) package refrigerated biscuits (such as Pillsbury)
  • 2 tablespoons melted butter or 2 tablespoons margarine
  • 13 cup yellow cornmeal

Directions

  1. Combine chili, peppers and Parmesan cheese. Bring to a boil; put into a casserole.
  2. Bake, uncovered, in 400F oven for 10 minutes.
  3. Dip both sides of biscuits in butter, then in cornmeal.
  4. Place on top of hot casserole.
  5. Bake 15-20 minutes longer or until biscuits are golden.
  6. Serves 6.

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