INGREDIENTS
1/2 large onion, small diced
2 carrots peeled and small diced
1 handful of broccoli florets cut supper small
1 handful of frozen corn kernels
1 can chicken broth
2 large chicken breasts
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 3/4 oz) condensed cream of celery soup
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 pinch ground sage, 1/2 tsp ground black pepper, 1 tsp dried parsley, 1 capful Franks Buffalo Wing sauce
DIRECTIONS
Saute onions, carrots in half of the can on chicken broth, cook for about 5 minutes.
Add broccoli and corn for another 5 minutes. Sprinkle in black pepper, parsley and sage. Allow to cool.
Grill 2 large chicken breasts (whole), place on cutting board to cool for at least 10 minutes. Cut into medium cubes.
In large bowl, mix vegetables, chicken, soups, wing sauce and other half a can of chicken broth. Pour into sprayed 11×7-inch glass baking dish. Place dish on small baking sheet.
Unroll dough press perforations to seal. Place rectangles over chicken mixture; pinch center edges to seal. Press outside edges of dough to edges of baking dish.
Bake at 350°F 25 to 30 minutes or until top is golden brown.
I think the sage and wing sauce give it another undertone of flavor. mmmmmm.
Adapted and changed from onemomsworld.com
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