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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I don't have a lot of time on my hands. But after busy days on our dairy farm, everyone expects a good hearty supper. So I came up with this simple savory dish. Ingredients:
1 loaf (1 pound) frozen bread dough, thawed or 12 dinner roll dough portions |
2 cups diced cooked chicken |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/4 cup sliced ripe olives, drained |
1/2 cup sliced frozen carrots, thawed |
2 tablespoons minced fresh parsley |
1 teaspoon chicken bouillon granules |
1/4 teaspoon garlic powder |
dash pepper |
1/2 cup shredded sharp cheddar cheese |
Directions:
1. If using bread dough, punch down and divide into 12 pieces. Flatten each piece or roll into a 6-in. circle. Press circles onto the bottom and up the sides of greased muffin cups.
2. In a saucepan, combine remaining ingredients except cheese; cook and stir for 5 minutes or until heated through. Spoon into bread cups; sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until browned. Yield: 6 servings.
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