Mexican Buffalo Chicken Dip

Serve this spicy dip at your next party and watch it disappear.

Ingredients

1 can (16 oz) Old El Paso® refried beans (any variety)
2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1 package (8 oz) cream cheese, softened
1/2 cup chopped celery
1/2 cup blue cheese dressing
1/2 cup hot sauce
2 cups cut-up rotisserie chicken (from a 2-lb chicken)
Tortilla chips, celery sticks, veggie sticks or crackers for dipping

Directions

Heat oven to 350°F. Spray 1 1/2-quart casserole with cooking spray.
Mix refried beans and 2 tablespoons taco seasoning mix in small bowl; spread in bottom of casserole. In medium bowl, mix cream cheese, celery, dressing and hot sauce. Stir in chicken. Spoon chicken mixture over refried beans in casserole.
Bake uncovered 35 minutes or until heated through. Let stand 10 minutes before serving. Serve with tortilla chips, celery sticks or other veggies or crackers.

From: Pillsbury.com

August 19th, 2013|Appetizer|

Chicken and Ham Slab Sandwiches

Cheesy chicken and ham sandwiches made with Pillsbury® pizza crust and Progresso™ Recipe Starters™ basil cooking sauce is perfect for dinner.

Ingredients

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1 can (18 oz) Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce
2 cups shredded deli rotisserie chicken
1/2 cup diced cooked ham
4 slices (1 1/2 oz each) provolone cheese
Chopped seeded tomato (if desired)
Chopped fresh or dried basil leaves (if desired)

Directions

Heat oven to 400°F. Spray large cookie sheet with cooking spray. Unroll pizza crust dough on cookie sheet; press into 12×10-inch rectangle.
Reserve 3 tablespoons cooking sauce from can; set aside. In medium bowl, stir 3/4 cup of the sauce, the chicken and ham until well blended. Spread chicken mixture on one half of dough to within 1 inch of edges. Arrange cheese slices, slightly overlapping, over chicken mixture. Fold dough over chicken mixture and cheese; press edges to seal and then press edges again with tines of fork. Brush reserved 3 tablespoons sauce over dough. Cut 4 evenly spaced 1/2-inch slits in dough.
Bake 15 to 17 minutes or until golden brown. Let stand 5 minutes. Meanwhile, heat remaining sauce until hot. Cut sandwich into 4 pieces to serve. Top each sandwich with tomato and basil. Serve with sauce as dipping sauce.

From: pillsbury.com

July 4th, 2013|Dinner|

Cheesy Southwest Chicken Skillet

Make this 30 minutes skillet dinner featuring pasta, chicken, Progresso™ Recipe Starters™ cheese sauce and Old El Paso® chiles – perfect for Southwestern meals.

Ingredients
(for 4 servings)

2 cups uncooked rotini pasta (6 oz)
2 cups cubed rotisserie chicken
1 can (18 oz) Progresso™ Recipe Starters™ creamy three cheese cooking sauce
1 can (4.5 oz) Old El Paso® diced green chiles, undrained
1 cup shredded taco-flavored cheese (4 oz)
Diced red bell pepper (if desired)
Sliced ripe olives (if desired)
Coarsley broken torilla chips (if desired)
Spice to your desire

Directions

In 12-inch skillet, heat 3 cups water to boiling; add pasta. Cook 8 to 9 minutes or until pasta is tender; drain and return to skillet.
Add chicken, cooking sauce and chiles; heat to boiling, stirring occasionally. Sprinkle with cheese. Cover; let stand 3 to 5 minutes or until cheese is melted. Sprinkle with bell pepper, olives and tortilla chips.

From: BettyCrocker.com

June 23rd, 2013|Dinner|

Buffalo Chicken Stuffed Pie

Treat your family with this pie made with chicken, bell pepper and Pillsbury® Big & Flaky dinner rolls – a delicious dinner.

Ingredients

1 can (12 oz) Pillsbury® Grands ®! Big & Flaky crescent dinner rolls
2 cups shredded cooked chicken
1/4 cup buffalo wing sauce
1 cup shredded mozzarella cheese (4 oz)
1/4 cup crumbled blue cheese (1 oz)
1 medium green or red bell pepper, cut into thin bite-size strips

Directions

Heat oven to 375°F. Separate dough into 4 rectangles. Onto ungreased cookie sheet, place 2 rectangles, short ends together, forming 14×5-inch rectangle. Firmly press perforations and center seam to seal.
In medium bowl, mix chicken and sauce. Spoon chicken mixture lengthwise in 4-inch strip down center of dough to within 1/4 inch of edges. Top with mozzarella cheese, blue cheese and bell pepper. Press remaining 2 rectangles to 7×5 inches, firmly pressing perforations to seal. Place each rectangle over bell pepper, pinching center seam to seal.
Bake 18 to 22 minutes or until deep golden brown. Cut into slices. Serve warm.

From: Pillsbury.com

June 20th, 2013|Dinner|