2 Cans (10 oz. each) Chicken Breast, drained
2 Cans Chopped Green Chilies
1 Can (14.75 oz) Cream Corn
1 tsp Ground Cumin
9 oz Plain Polenta, cut into ½-inch rounds
1 ½ Cups Shredded Monterey Jack or Cheddar Cheese
1 Can (8 oz) Refrigerated Crescent Dinner Rolls
Sour Cream, for serving (optional)
Heat oven to 350°. In a saucepan, heat chicken, chilies, corn, and cumin until warm.
Spray a deep dish pie plate with nonstick cooking spray. Spread heated filling into pan. Sprinkle with cheese. Arrange polenta slices over top of cheese.
Unroll dough. Separate into 8 triangles. Place widest part of each triangle onto edges of pie plate, so that the points are in the center. Use any extra dough to cover filling completely.
Bake 20 minutes or until dough is golden brown. Let stand 5 minutes before cutting into wedges. Serve with sour cream if desired and enjoy!