Pillsbury Best of the Bake-Off Casseroles by Pillsbury Editors

Author:Pillsbury Editors
Language: eng
Format: epub
Publisher: Houghton Mifflin Harcourt
Published: 2012-05-18T00:00:00+00:00

1 Heat oven to 425°F. Unroll 1 pie crust onto ungreased 14-inch pizza pan or cookie sheet.

2 In 10-inch skillet, heat oil over medium-high heat. Add onion and bell peppers; cook 5 minutes, stirring occasionally, until tender. Stir in chicken and fajita seasoning.

3 Spoon chicken mixture evenly into crust-lined pan to within 1 inch of edge. Spread 1⁄2 cup dip over chicken mixture. Brush edge of crust with water. Unroll second crust; place over filling, pressing edge firmly to seal. Brush top with beaten egg.

4 Bake 20 to 25 minutes or until deep golden brown, covering edge of crust with strips of foil after 10 to 15 minutes of baking to prevent excessive browning. Cut into wedges; serve with sour cream and dip.

High Altitude (3500–6500 ft): Bake 25 to 30 minutes.

1 Serving: Calories 420; Total Fat 24g (Saturated Fat 8g; Trans Fat 0g); Cholesterol 65mg; Sodium 1000mg; Total Carbohydrate 41g (Dietary Fiber 1g) Exchanges: 21⁄2 Starch, 1⁄2 Vegetable, 41⁄2 Fat Carbohydrate Choices: 3

chicken manicotti olé

RENEÉ MCWILLIAMS

Lincoln, NE

Bake-Off® Contest 40, 2002

5 SERVINGS

Prep Time: 30 minutes

Start to Finish: 1 hour 20 minutes

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.