Recipe by Campbell's Kitchen
"A perfectly golden and flaky Pepperidge Farm® Puff Pastry Sheet encases chicken, Colby Jack cheese, corn and Pace® Picante Sauce to make a fabulous topper for mixed salad greens."
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Pepperidge Farm® Puff Pastry
1 1/2 cups
chopped cooked chicken
shredded Colby-Jack cheese
1 (11 ounce) can
Mexican-style corn, drained
fresh bread crumbs
Pace® Picante Sauce
chopped fresh parsley
1 (5 ounce) package
mixed salad greens
Good recipe. I used taco sauce instead of salsa, and served with cilantro and chopped tomatoes.
I had a sheet of puff pastry that I needed to use before it dried out and this seemed like a fun recipe. I cooked my chicken breasts in the crock pot with taco seasoning and just enough water to keep it moist. I used chunky salsa, substituted cilantro for the parsley and also added some lime juice and a can of drained black beans. Very good served over a mix of field greens, spinach and cherry tomatoes, and then topped with guacamole and sour cream.
Was easy to make. I used some leftover mexican rice that I had on hand instead of the bread crumbs.
This is a great recipe! I cooked the chicken is cajun spices with onions. I also added black olives and green onions to the mix. Instead of bread crumbs I used Panko. It turned out really yummy. I will make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Pepperidge Farm(R) Southwestern Strudel
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 226
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