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My guess is that it's this one: (cook up the chicken in a cookware piece to be able to talk about the cookware )christy_c said:One of my April hosts has requested that I make some type of ring that has chicken and spinach in it. Does anyone have an idea what she's talking about? She had it at a PC party a few years ago.
pamperedbecky said:My guess is that it's this one: (cook up the chicken in a cookware piece to be able to talk about the cookware )
Florentine Chicken Ring
1 can (10 oz.) chunk white chicken, drained and flaked
1/2 cup red bell pepper, chopped
1 pkg (10 oz.) frozen chop spinach, thawed & well drained
1 cup shredded cheddar cheese
1/3 cup mayonnaise
1 tsp. lemon zest
1/2 tsp. salt
1/8 tsp. ground nutmeg
2 pkg. refrigerated crescent rolls
Flake chicken. Add chopped bell pepper, spinach, cheese and mayo, lemon zest, salt and nutmeg. I also added a small onion chopped, along with some fresh garlic. I didn't have a lemon so I didn't do the zest and the nutmeg was upstairs and I was downstairs, so I didn't add that either. Oh, and I don't salt much of anything. So I didn't salt it. Unroll crescent dough; separate into triangles. Arrange triangles in a circle with wide ends overlapping in the center and points toward the outside. Scoop chicken mixture evenly onto widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center. Filling WILL NOT be completely covered. Bake in a preheated 375F oven for 20-25 min. or until golden brown. Yield: 8 servings.
pamperedbecky said:My guess is that it's this one: (cook up the chicken in a cookware piece to be able to talk about the cookware )
Florentine Chicken Ring
1 can (10 oz.) chunk white chicken, drained and flaked
1/2 cup red bell pepper, chopped
1 pkg (10 oz.) frozen chop spinach, thawed & well drained
1 cup shredded cheddar cheese
1/3 cup mayonnaise
1 tsp. lemon zest
1/2 tsp. salt
1/8 tsp. ground nutmeg
2 pkg. refrigerated crescent rolls
Flake chicken. Add chopped bell pepper, spinach, cheese and mayo, lemon zest, salt and nutmeg. I also added a small onion chopped, along with some fresh garlic. I didn't have a lemon so I didn't do the zest and the nutmeg was upstairs and I was downstairs, so I didn't add that either. Oh, and I don't salt much of anything. So I didn't salt it. Unroll crescent dough; separate into triangles. Arrange triangles in a circle with wide ends overlapping in the center and points toward the outside. Scoop chicken mixture evenly onto widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center. Filling WILL NOT be completely covered. Bake in a preheated 375F oven for 20-25 min. or until golden brown. Yield: 8 servings.
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