CHEESY CORN AND CHICKEN TURNOVERS RECIPE - (3/5)
Provided by Potterfan1029
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 400°F. In a medium bowl, combine chicken, corn, soup, and cheese. Unfold piecrusts according to package directions. 2. On a lightly floured surface, roll each piecrust into a 13-inch circle; cut into quarters. Spoon about ½ cup chicken mixture along one straight side of each triangle, about ¾ inch from edge. Brush edges with water. Fold other straight side of triangle over filling. Seal edges with a fork. Prick triangle several times with a fork. Repeat with remaining pastry and filling. Place wedges on a large greased baking sheet. 3. Bake about 15 minutes or until wedges are golden brown. Serve hot.
CHEESY CHICKEN AND CORN CASSEROLE
My family absolutely loved this corn casserole recipe, and it's pretty simple to make.
Provided by countrygirlinthecity
Categories Side Dish Casseroles Corn Casserole Recipes
Time 1h25m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper.
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- While rice is cooking, heat olive oil in a skillet over medium-high heat. Cook chicken pieces in the hot oil until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
- At the same time, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until halfway tender but still crunchy, 2 to 4 minutes.
- Mix chicken, rice, corn, mild Cheddar cheese dip, cream of mushroom soup, chives, and bacon bits together in a medium to large bowl. Transfer mixture to a 2-quart casserole dish. Top with shredded Cheddar cheese.
- Bake in the preheated oven until cheese is melted, 30 to 40 minutes.
- Preheat the oven's broiler.
- Broil casserole until cheese has a golden look, about 2 minutes more. Let casserole cool for about 5 minutes before serving hot.
Nutrition Facts : Calories 492 calories, Carbohydrate 53.3 g, Cholesterol 60.9 mg, Fat 20.3 g, Fiber 2.6 g, Protein 23.5 g, SaturatedFat 8.8 g, Sodium 834.9 mg, Sugar 4.6 g
EASY CHICKEN TURNOVERS
I adopted this recipe from the Recipezaar account as I am always on the look out for make ahead recipes. I think these will freeze well and I look forward to trying that. This is the original introduction: "I needed to use up some cooked chicken and also wanted something quick, so, this is what I came up with. It was a hit at my house, I hope it is at yours too!(:" (thanks cbw)
Provided by Pamela
Categories Lunch/Snacks
Time 30m
Yield 8 turnovers
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Mix soup, chicken, cheese, and salt and pepper in small bowl.
- Roll or pat each biscuit into 5inch circle and place about 1/4cup filling on each circle.
- Wrap dough around chicken and press the edges to seal.
- Place on ungreased cookie sheet and top with butter and bread crumbs.
- Bake at 375 for 20-25 minutes, or until golden brown and enjoy!
TINY CHICKEN TURNOVERS
These turnovers make great appetizers and they're worth the extra effort because they taste so good! For do-ahead appetizers, they can be baked, frozen and reheated at 375degrees F (190 degrees C) for 5-7 minutes.
Provided by Amanda Andrews
Categories Appetizers and Snacks Pastries
Yield 15
Number Of Ingredients 13
Steps:
- In a large skillet saute the onion in the butter until tender. Stir in the chicken, chicken broth, garlic salt, poultry seasoning, pepper and cream cheese. Remove from heat and set aside.
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl mix together the flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms.
- On a floured surface roll out the pastry to 1/16 inch thick. Cut with a 2 1/2 inch round cookie or biscuit cutter. Reroll scraps and cut more circles until the pastry is used up.
- Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water and fold pastry over filling to make a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents.
- Place turnovers on a baking sheet and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes or until golden brown.
Nutrition Facts : Calories 220.4 calories, Carbohydrate 10 g, Cholesterol 57.1 mg, Fat 17.4 g, Fiber 0.4 g, Protein 6.3 g, SaturatedFat 10.7 g, Sodium 236.9 mg, Sugar 0.1 g
CHICKEN TURNOVERS
From Stevens, Pennsylvania, Sandralee Herr shares her yummy recipe for hot and filling appetizers. "This is a great way to use up leftover chicken," advises Sandralee. "Sometimes, I serve it with fruit salad for a delicious, light meal for up to four people."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the chicken, cheese, celery, onion, salt and pepper. Separate crescent dough into eight triangles; top each with chicken mixture. Fold dough over and seal edges. , Place on an ungreased baking sheet. Bake at 375° for 13-17 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 169 calories, Fat 8g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 338mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 0 fiber), Protein 11g protein.
CHEESY CHICKEN AND BACON TURNOVERS
A chicken and cheese filled turnover, made with store bought crescent dough. These are great for kids on the go, they travel well.
Provided by Chef Shantal
Categories Lunch/Snacks
Time 30m
Yield 4 Turnovers, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 (180 C).
- Combine chicken, cheese, bacon, broccoli, green onions, mayonaise and ranch dressing, mix well.
- Unroll crescent rolls and separate into 4 rectangles.
- Place one quarter of the chicken mixture on each rectangle.
- Stretch dough to completely enclose filling and crimp edges with fork to seal.
- Bake on parchment-lined or greased baking sheet for 20 minutes or until golden.
- Cool for a few minutes before serving.
Nutrition Facts : Calories 511.4, Fat 33.7, SaturatedFat 11.8, Cholesterol 80.6, Sodium 889.4, Carbohydrate 36.3, Fiber 2.6, Sugar 4.5, Protein 15.8
EASY CHICKEN AND CORN CHOWDER
This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker.
Provided by Athyna
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
- Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
- Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 49.9 g, Cholesterol 77.1 mg, Fat 22 g, Fiber 4 g, Protein 15.2 g, SaturatedFat 13.2 g, Sodium 489.3 mg, Sugar 3.1 g
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