Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Salsa Chicken Pockets




Source of Recipe


Yankeette


List of Ingredients




2 to 3 Cooked boneless, skinless chicken breasts, chopped or shredded
1 Onion, chopped
1 tablespoons Olive Oil
1 cup Salsa, use your favorite red or green
2 cups Shredded Cheddar Cheese
1 (10 ounce) can Refrigerated Biscuits


Recipe



Preheat oven to 350F (180C).

Lightly grease a cookie sheet.

In a medium saucepan, heat the tablespoon of oil and then
saute the onion until soft.

Remove the pan from the heat and stir in salsa, and stir in
cheese. The cheese will start to melt slightly.

Add the cooked chicken to the mixture.

Roll out biscuits individually. On each biscuit place a 1/10
of the chicken mixture, then roll up, secure with toothpicks
and place on a lightly greased cookie sheet.

Bake at 350F (180C) for about 10 minutes, or until biscuits
are golden and hot.

posted by Mimi on chicken-recipes