INGREDIENTS
4
cups chopped cooked chicken
4
cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables (from two 12-oz bags), thawed, well drained
1
jar (16 oz) Alfredo pasta sauce
1/4
cup grated Parmesan cheese
1
can (8 oz) Pillsbury® refrigerated garlic breadsticks (8 breadsticks)
DIRECTIONS
1
Heat oven to 400°F. Place 8 (10-oz) ramekins or custard cups on large cookie sheet with sides. In 3-quart saucepan, heat chicken, thawed vegetables, pasta sauce and milk over medium heat, stirring occasionally, until thoroughly heated. Spoon mixture into ramekins.
2
Sprinkle cheese on plate. Unroll dough. Separate 1 strip at a time; press both sides into cheese. Twist strip; arrange on mixture in ramekin in loose spiral shape, beginning at outside and coiling toward center. Repeat with remaining strips of dough and cheese. Sprinkle any remaining cheese over dough.
3
Bake 15 minutes. Cover ramekins loosely with sheet of foil; bake about 12 minutes longer or until filling is hot and bubbly.
High Altitude (3500-6500 ft)
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