Enjoy this chicken and beans appetizer recipe made using Pillsbury™ Pie Crust and Progresso™ Red Kidney Beans.
Flaky Chicken and Bean Wedges
- Prep Time 25 min
- Total 25 min
- Ingredients 8
- Servings 8
Ingredients
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1 cup chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
- 1 can (15 oz) Progresso™ red kidney beans, drained, rinsed
- 1 teaspoon ground cumin
- 2 tablespoons chopped fresh cilantro, if desired
- 1/2 cup whipped cream cheese (from 8-oz container), softened
- 1 cup shredded taco-seasoned cheese (4 oz)
- 1 cup thick & chunky salsa
Instructions
-
Step1Heat oven to 425°F. Remove pie crust from pouch; unroll on ungreased cookie sheet. Generously prick crust with fork. Bake 6 to 8 minutes or until light golden brown.
-
Step2Meanwhile, in 10-inch skillet, cook chicken, beans and cumin over medium heat about 2 minutes, stirring frequently, until thoroughly heated. Stir in cilantro.
-
Step3Spread cream cheese over partially baked crust. Top with chicken mixture; sprinkle with cheese.
-
Step4Bake 2 to 3 minutes longer or until cheese is melted and crust is golden brown. Cut into wedges; serve warm with salsa.
Nutrition
290
Calories
16g
Total Fat
13g
Protein
24g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 290
- Calories from Fat
- 140
- Total Fat
- 16g
- 24%
- Saturated Fat
- 8g
- 39%
- Trans Fat
- 0g
- Cholesterol
- 45mg
- 15%
- Sodium
- 570mg
- 24%
- Potassium
- 230mg
- 7%
- Total Carbohydrate
- 24g
- 8%
- Dietary Fiber
- 2g
- 10%
- Sugars
- 2g
- Protein
- 13g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 0%
- 0%
- Calcium
- 10%
- 10%
- Iron
- 8%
- 8%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
1 1/2Tips from the
Pillsbury Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved