Step 1

Preheat the oven to 425 F with a rack in the center position.

Step 2

In a 12-inch oven-safe or cast-iron skillet set over medium-high heat, add the oil and heat until shimmering. Add the ground chicken, salt, and pepper. Cook until the chicken is lightly browned and cooked through, about 4 minutes.

Step 3

Sprinkle the chicken chili seasoning over the chicken and cook until fragrant, about 1 minute. Add the pinto beans, diced tomatoes and their juices, corn and 1½ cups water. Bring to a simmer, then remove the skillet from the heat. Stir in 1 cup of green onions.

Step 4

In a medium bowl, prepare the biscuits according to package directions, then add the jalapeño and 1 cup of cheddar cheese and mix until just combined. Drop ¼ cup portions of the biscuit mixture on top of the chili. (The chili will not be completely covered.).

Step 5

Transfer the skillet to the oven and bake until the biscuits are puffed and golden brown and the chili is bubbling, about 20 minutes. Sprinkle with the remaining 1/2 cup of cheddar and bake until melted, 3 to 5 minutes.

Step 6

Garnish the casserole with the remaining ¼ cup of chopped scallions before serving.