10 Minute Chicken Taco Salad
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PREP TIME: 10min COOK TIME: 15min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 18g||28%|
|Saturated Fat 6g||30%|
|Total Carbs 38g||13%|
|Dietary Fiber 3g||12%|
|Vitamin A 240%|
|Vitamin C 8%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
In The Refrigerated Meat Case
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1 canMixed Vegetables, drained
1 canCream of Chicken Soup
1 tsp.Chicken Bouillon Paste
1/2 tsp.Thyme, Dried
1/2 tsp.Parsley, Dried
1 tubeRefrigerated Crescent Rolls
Cooking Tools Needed: 2 Mountain Pie Irons
Combine the mixed vegetables, cream of chicken soup and the chicken bouillon paste. Stir in the dried thyme and dried parsley. Mix well to combine.
Spray the two Mountain Pie Irons well with cooking spray. Roll out the crescent dough and separate into 4 squares, 2 triangles each. Gently press 2 of the squares into the bottom half of each pie iron. Divide the vegetable mixture between each pie iron. Layer the chicken on top of the vegetable mixture. Top the chicken with the remaining 2 crescent dough squares, pressing the dough to seal well. Trim the excess dough from around the outside of the mountain pie iron.
Shut the pie iron and place it near the coals of your campfire. Cook for about 4 to 6 minutes on each side. Check every 2 minutes to see how fast your crescent rolls are toasting. The pot pie is done when your filling is hot and the crescent dough is golden brown.
Once your pot pie is cooked, unlatch your pie iron and slide onto a plate. Let cool slightly before serving.
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