Chicken Taco Grande

Cluck, cluck! Chicken makes a grand entrance wrapped in crescents!

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Servings 8

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( 80 ) Ratings

80 Ratings

5 Stars 17%

4 Stars

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1 Stars

Member Reviews ( 16 )

984370aa-a2d3-4534-9cea-1723d42581b2

ingredients 13
Prep Time 25 min
Total Time 60 min

Ingredients

Taco Ring

1: tablespoon oil

1 1/4: lb boneless skinless chicken breast halves, cut into 1/4 to 1/2-inch pieces

2: cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed

1/2: cup chopped green bell pepper

1/3: cup water

1: pkg (1 oz) Old El Paso® taco seasoning mix

1: cup (4 oz) shredded Cheddar cheese

2: cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls

Topping

1: cup shredded lettuce

1/2: cup chopped tomato

1/4: cup sliced ripe olives

Garnish

1/2: cup sour cream

1/2: cup Old El Paso® Thick 'n Chunky salsa

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Directions

1 Heat oven to 375°F. Spray 14-inch pizza pan or large cookie sheet with nonstick cooking spray. Heat oil in medium skillet over medium heat until hot. Add chicken; cook 5 minutes or until no longer pink in center, stirring frequently.
2 Add corn, bell pepper, water and taco seasoning mix; mix well. Heat until bubbly. Reduce heat to medium; cook 10 to 15 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in cheese. Set aside.
3 Unroll both cans of dough; separate into 16 triangles. Arrange triangles on sprayed cookie sheet with short sides of triangles toward center, overlapping into wreath shape and leaving 5-inch round opening in center. Lightly press short sides of dough to flatten slightly.
4 Spoon chicken filling onto widest part of dough. Pull end points of triangles over filling and tuck under dough to form ring. (Filling will be visible.)
5 Bake at 375°F. for 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, combine lettuce, tomato and olives; toss gently to mix.
6 Spoon lettuce mixture into center of ring. Serve with sour cream and salsa.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe

Calories: 460
Calories from Fat: 220),

% Daily Value

Total Fat: 24g; 24%
(Saturated Fat 10g, 10% Trans Fat 3 1/2g 3 1/2% ),
Cholesterol: 65mg; 65%;
Sodium: 1150mg; 1150%;
Total Carbohydrate: 36g; 36%
(Dietary Fiber 2g 2% Sugars 7g 7% ),
Protein: 25g; 25%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 8%;
Calcium: 10%;
Iron: 15%;

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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hilltopfamily

report Posted Dec. 2, 2012 7:41 PM

Just made this for our Sunday family dinner. All 5 of us really liked it a lot. I added a few more veggies than the recipe called for, probably more like 3-4 cups in all by using a frozen bag mix of carrots, corn, and red peppers that I had thawed. I didn't have any green pepper so I skipped that but the other veggies made up for it. Everyone commented several times that they loved it and I should make it again. Mine didn't turn out quite as "pretty" as the picture, but no one minded!

CarmenMV

report Posted May. 30, 2012 5:45 PM

This is so good. However, I altered a bit since my family and I don't like the taco seasoning. I just cooked the chicken the way I usually cook it. I also added some of the salsa to the chicken mixed, and for the topping I added some avocado. Delicious!!

althomas

report Posted May. 16, 2011 10:55 AM

Even my picky kids enjoyed this recipe.

kaylasimone

report Posted Jan. 23, 2011 9:19 AM

OMG! This was a hit at my party!!!!

JennCraig

report Posted Dec. 5, 2010 2:11 PM

This was very yummy and it was very easy to make.