Recipe

Chicken & Rice With Creamy Herb Sauce Recipe

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Ingredients

Directions

Step #1 This is one box (17 1/4 oz) of the frozen puff pastry sheets, chilies, or you may use the pie pastry for a double-crust 10 inch pie)/ In a bowl, onions, mix chicken, cheese & Spice upings.
Step #2 Mix well; chill until ready to use.
Step #3 Remove half of the pastry from refrigerator at a time.
Step #4 On a lightly floured board, roll to a 9 in.
Step #5 x 12 in.
Step #6 rectangle.
Step #7 Cut into nine small rectangles.
Step #8 Place about 2 T.
Step #9 of filling across the center of each rectangle.
Step #10 Wet edges of pastry with water & roll pastry around filling.
Step #11 Crimp ends with a fork to seal.
Step #12 Repeat with remaining pastry & filling.
Step #13 Place, seam side down, on a lightly greased cookie sheet.
Step #14 put in the fridge until ready to heat.
Step #15 Bake at 425F degrees for 20 to 25 mins or until golden brown.
Step #16 Serve warm with salsa & guacamole.
Step #17 Yield: 18 appetizers or 6-8 main-dish servings.
Step #18 Recipe of Nancy Coates of Oro Valley, Arizona.
Step #19 Formated for you by Judy Lausch DGSV43A/.
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