Chicken Taco Ring
From jenniferkahl 17 years agoIngredients
- Taco Ring shopping list
- 1 package boneless skinless chicken breasts (approx 3 breasts) shopping list
- 1 package taco seasoning shopping list
- 1/2 cup salsa shopping list
- 2 cup bag shredded cheese shopping list
- 1 small onion shopping list
- 2 cups frozen broccoli, thawed shopping list
- 2 cans croissant rolls (ie Pillsbury in the can) shopping list
- 1/3 cup water shopping list
- Topping shopping list
- 1 cup shredded lettuce shopping list
- 1/2 cup chopped tomato shopping list
- 1/4 cup sliced ripe olives shopping list
- Garnish shopping list
- 1/2 cup sour cream shopping list
- 1/2 cup salsa shopping list
How to make it
- Heat oven to 375°F. Spray 14-inch pizza pan or large cookie sheet with nonstick cooking spray. Heat oil in medium skillet over medium heat until hot. Add chicken; cook 5 minutes or until no longer pink in center, stirring frequently.
- Add broccoli, onion, 1/3 cup water and taco seasoning mix; mix well. Heat until bubbly. Reduce heat to medium; cook 10 to 15 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in cheese. Set aside.
- Unroll both cans of dough; separate into 16 triangles. Arrange triangles on sprayed cookie sheet with short sides of triangles toward center, overlapping into wreath shape and leaving 5-inch round opening in center. Lightly press short sides of dough to flatten slightly.
- Spoon chicken filling onto widest part of dough. Pull end points of triangles over filling and tuck under dough to form ring. (Filling will be visible.)
- Bake at 375°F. for 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, combine lettuce, tomato and olives; toss gently to mix.
- Spoon lettuce mixture into center of ring. Serve with sour cream and salsa.
People Who Like This Dish 4
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