2 tbsp. seasoned crumbs
Preheat oven to 350 degrees.
In large mixing bowl combine softened cre
a
m cheese, milk, pepper, green onion and cho
p
ped chic
ke
n.
Separate rolls in
t
o 4
six inch squares.
Spoon 1/4 of the
m
ixture into each square.
Bring corners together and seal.
Place on ungreas
e
d cookie sheet.
Brush with melted margarine and sprinkle with se
a
soned bread crumbs.
Bake for
2
0 to 25 minutes.
Serves 4.
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CHICKEN POT PIE
2 (10 3/4 oz.) cans cream of potato soup
1 (16 oz.) can or pkg. drained m
i
xed vegetables
2 c. cooked, diced chicken
OR 4 to 5 Market Day chicken
s
teaks, cooked
1/2 c. milk
1/2 tsp. thyme
1/2 tsp. black pepper
2 (9 inch) frozen pie crusts, thawed
Combine first 6 ingredients.
S
p
oon into prepared pie crust.
C
o
ver with
t
op crust; crimp edges to seal.
Slit t
o
p crust.
Bake at 375 degrees for 40 minutes.
Cool 10 minutes.
(6 servings)
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MOZZARELLA CHICKEN
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