Enchilada Chicken Pot Pie
|
| enchilada chicken pot pies |
| |
| 12 oz. | can refrigerated biscuit dough |
| 2/3 cup | shredded monterey jack cheese |
| 2/3 cup | crisp rice cereal |
| 1 Tbsp | oil |
| 1/2 lb. | chicken breast strips |
| 8 oz. | pkg. cream cheese, softened |
| 4 oz. | can chopped green chilies |
| 1/3 cup | enchilada sauce |
| 2 Tbsp | chopped parsley |
| |
| preheat oven to 375 degrees f. separate dough into 10 biscuits, then |
| gently press each biscuit to form a circle 4-1/2" wide. place 1 biscuit in |
| an ungreased muffin cup. press biscuit firmly into the muffin cup, forming |
| a 1/4" rim above the muffin cup. |
| spoon 1 tbsp. of cheese and cereal into each lined muffin cup, pressing |
| into bottom of dough. |
| heat oil in large skillet over medium heat; add chicken and cook and stir |
| until chicken is thoroughly cooked. reduce heat to medium and add |
| remaining ingredients. cook and stir until cheese is melted and mixture is |
| smooth. spoon scant 1/3 cup chicken mixture into each lined muffin cup |
| (cups will be filled to the top). |
| bake at 375 degrees f. for 21 to 26 minutes until pot pie edges are deep |
| brown. 5 servings |
| |
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| (ID: 4334) Mirror: rec.food.recipes: Mon, Dec 20, 2004 |