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Chicken Chili Packets
Ingredients
- 4 c. Chicken, skinless light meat -- cooked, minced
- 6 ounce Lowfat Cream Cheese -- softened
- 2 Tbsp. Chives -- minced
- 1 tsp Tabasco Sauce -- red or possibly green
- 7 ounce Mild Green Chilies -- minced & liquid removed
- 4 Tbsp. Lowfat milk, skim
- 1 c. Croutons, seasoned -- crushed
- 4 pkt Refrigerated Biscuits -- crescent roll dough
- 1/2 c. Butter or possibly Margarine -- melted Salt -- to taste
Directions
- Mix chicken, cream cheese, chives, mild green chilies, Tabasco sauce, lowfat milk, and salt in a large bowl with your hands to make filling, and store in 2 - one qt sized bags till you are ready to use them. Put crouton crumbs in another 2 - one qt bags, attach them to the bags of filling, label and freeze (unless you wish to make these right away).
- To serve: Thaw chicken mix or possibly use freshly made mix. Preheat oven to 350 degrees F. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so the halves won't separate. Place about 1/4 c. of mix in center of each rectangle. Fold dough over filling, and healthy pinch the edges to seal tightly. Dip each packet in melted margarine, and coat with crouton crumbs. Place packets on baking sheet and bake for 20 min or possibly till golden.
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