 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Fast, easy, yummy dish! Ingredients:
8 ounces crescent rolls |
3 cups frito's corn chips, crushed |
10 3/4 ounces cream of chicken soup |
2/3 cup evaporated milk |
2 tablespoons flour |
1 cup chicken, cubed and cooked |
1/3 cup onion, diced |
4 ounces green chilies, drained |
1/4 cup diced pimento, drained |
1 1/3 cups cheddar cheese, grated |
1/3 cup olive, sliced |
Directions:
1. Unroll dough into un-greased 9x13 baking dish. Press and work until it covers the bottom and 1/2 up the sides of the dish. Sprinkle in 1/2 of the corn chips. Bake at 375 for 10-12 minutes or until light brown.
2. In a sauce pan, blend soup, milk, and flour until smooth. Stir in chicken, onion, chillies, and pimento. Cook 3-4 minutes or until thickened.
3. Pour hot chicken mixture into cooked crust, sprinkle on remaining chips and then cover in desired amount of cheese. Sprinkle or arrange olives on top of cheese.
4. Bake additional 15-18 minutes.
|
|