Cheesy Corn And Chicken Turnovers Recipe 35 Food

CHICKEN TURNOVERS

Steps:

• In a small bowl, combine the chicken, cheese, celery, onion, salt and pepper. Separate crescent dough into eight triangles; top each with chicken mixture. Fold dough over and seal edges. , Place on an ungreased baking sheet. Bake at 375° for 13-17 minutes or until golden brown. Serve warm.

EASY WEEKNIGHT CHICKEN POT PIE TURNOVERS

Steps:

• Heat oven to 400°F.
• In 2-quart saucepan, melt butter over medium heat. Stir in frozen vegetables; cook 3 minutes. Sprinkle flour over vegetables; stir well. Cook 1 minute.
• Beat broth into vegetable mixture with whisk; cook over medium-high heat, beating constantly, 2 to 3 minutes or until thickened.
• Stir in chicken, whipping cream, salt and pepper; continue cooking 2 minutes. Remove from heat; cool 10 minutes.
• Meanwhile, unroll crusts on work surface; lightly roll crusts to make slightly larger. Cut 5-inch diameter circles in crust, reserving scraps to reroll to cut a total of 8 circles. Place on 2 ungreased large cookie sheets.
• Spoon 2 to 3 tablespoons chicken filling into each crust; fold over. Press with fork to seal.
• Bake about 15 minutes or until golden brown.

TINY CHICKEN TURNOVERS

Steps:

• In a large skillet saute the onion in the butter until tender. Stir in the chicken, chicken broth, garlic salt, poultry seasoning, pepper and cream cheese. Remove from heat and set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl mix together the flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms.
• On a floured surface roll out the pastry to 1/16 inch thick. Cut with a 2 1/2 inch round cookie or biscuit cutter. Reroll scraps and cut more circles until the pastry is used up.
• Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water and fold pastry over filling to make a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents.
• Place turnovers on a baking sheet and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes or until golden brown.

CHEESY CHICKEN AND CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper.
• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• While rice is cooking, heat olive oil in a skillet over medium-high heat. Cook chicken pieces in the hot oil until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
• At the same time, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until halfway tender but still crunchy, 2 to 4 minutes.
• Mix chicken, rice, corn, mild Cheddar cheese dip, cream of mushroom soup, chives, and bacon bits together in a medium to large bowl. Transfer mixture to a 2-quart casserole dish. Top with shredded Cheddar cheese.
• Bake in the preheated oven until cheese is melted, 30 to 40 minutes.
• Preheat the oven's broiler.
• Broil casserole until cheese has a golden look, about 2 minutes more. Let casserole cool for about 5 minutes before serving hot.

CHICKEN POT PIE TURNOVERS

Steps:

• Preheat the oven to 375 degrees F.
• Melt the butter in a large saute pan over medium heat. Cook the onions, carrots, and celery with salt and pepper, to taste, until the carrots soften, about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently. Add the flour and cook off the raw flavor, about 1 minute more. Turn up the heat to medium-high and deglaze the pan with the wine. Whisk in the stock and Dijon mustard. Add the peas and chicken and cook on a very low simmer until the sauce thickens up into a gravy, 5 to 10 minutes. Remove from the heat and set aside.
• On a lightly floured surface, unfold the pastry dough and cut into 4 even squares (cut once horizontally and once vertically). Gently roll out each square, increasing the size of the square by about 20 percent. Place the squares on a baking sheet and spoon the chicken mixture in the center. Fold the squares diagonally to create triangles. Pinch the edges together to create turnovers (use a little water if needed to bind). Press the edges with a fork to create a decorative border. Whisk the egg with a splash of water and brush the turnovers with the egg wash. Cut a small slit in the top to allow the steam to escape during baking. Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes before serving as the insides will be very hot.

YUMMY CHEESY CORN

Steps:

• Melt butter in medium skillet and add corn.
• Add salt and pepper and fry for about 5 minutes.
• Add the cheese and stir until it's nice a melted.
• Serve immediately!
• Ohhhh -- it's soooo good!

CHICKEN AND CORN IMPOSSIBLE QUICHE

Steps:

• Whisk eggs, milk and butter together in a large jug.
• Sift the flour into a bowl. Make a well in the centre and gradually whisk in the milk mixture. Mix in half the cheese and all remaining ingredients.
• Spoon mixture into a deep greased pie 25cm pie plate.
• Sprinkle with remaining cheese and bake in a moderate oven (180c) for 35-40 minutes or until firm.

CHEESY DANISH TURNOVERS

Steps:

• Unroll crescent rolls; separate into 4 rectangles; press perforations to seal.
• Cut each rectangle in half crosswise.
• Beat cream cheese, 1/2 cup sugar, and vanilla until smooth.
• Divide this mixture over half of each rectangle, leaving a 1/4 inch border; fold dough over filling and press edges to seal.
• Combine remaining 1/4 cup sugar and cinnamon;.
• Brush pastry with melted butter and sprinkle with sugar mixture.
• Bake at 375 deg. for 12-15 minutes.

CHEESY CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble.
• In a 9x13 inch casserole dish combine bacon, creamed corn, whole kernel corn, butter and processed cheese; mix well.
• Bake in preheated oven for 25 minutes; stir. Bake another 20 minutes, or until heated through and set.

CHEESY CHICKEN AND CORN CHOWDER

Steps:

• Thaw frozen dorn.
• Dice or shred the cooked chicken.
• Dice the Velveeta cheese and pour the chicken broth over the cubes.
• Next melt the mixture in the microwave, stirring ever 45 to 60 seconds until its completely melted.
• Using a nonstick stock pot, mix all the liquid ingredients (do not add any water to the condensed soup) and using low heat bring to a simmer.
• Next add the rest of the ingredients and continue to cook on low until thoroughly heated.
• CAUTION: Keep a watchful eye on this for it will stick and or scorch if heated to fast or on too high a temperature.
• This goes great with my Recipe #125510 or my Recipe #44959 that are in my published recipes. Enjoy!

CHEESY CHICKEN AND BACON TURNOVERS

Steps:

• Preheat oven to 350 (180 C).
• Combine chicken, cheese, bacon, broccoli, green onions, mayonaise and ranch dressing, mix well.
• Unroll crescent rolls and separate into 4 rectangles.
• Place one quarter of the chicken mixture on each rectangle.
• Stretch dough to completely enclose filling and crimp edges with fork to seal.
• Bake on parchment-lined or greased baking sheet for 20 minutes or until golden.
• Cool for a few minutes before serving.

CHEESY CHICKEN CORN CHOWDER

Steps:

• In large saucepan, combine chicken breast, onion and celery with 1/2 cup water.
• Bring to a boil and reduce heat.
• Cover and simmer 15-20 minutes.
• Remove chicken. When cool enough to handle, dice or shred the meat.
• Return meat to broth.
• Stir in remaining ingredients.
• Cook, covered, for 10 minutes.

CHEESY CORN AND CHICKEN TURNOVERS RECIPE - (3/5)

Steps:

• 1. Preheat oven to 400°F. In a medium bowl, combine chicken, corn, soup, and cheese. Unfold piecrusts according to package directions. 2. On a lightly floured surface, roll each piecrust into a 13-inch circle; cut into quarters. Spoon about ½ cup chicken mixture along one straight side of each triangle, about ¾ inch from edge. Brush edges with water. Fold other straight side of triangle over filling. Seal edges with a fork. Prick triangle several times with a fork. Repeat with remaining pastry and filling. Place wedges on a large greased baking sheet. 3. Bake about 15 minutes or until wedges are golden brown. Serve hot.