Best Cheesy Corn And Chicken Turnovers Recipes

CHEESY CHICKEN AND CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper.
• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• While rice is cooking, heat olive oil in a skillet over medium-high heat. Cook chicken pieces in the hot oil until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
• At the same time, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until halfway tender but still crunchy, 2 to 4 minutes.
• Mix chicken, rice, corn, mild Cheddar cheese dip, cream of mushroom soup, chives, and bacon bits together in a medium to large bowl. Transfer mixture to a 2-quart casserole dish. Top with shredded Cheddar cheese.
• Bake in the preheated oven until cheese is melted, 30 to 40 minutes.
• Preheat the oven's broiler.
• Broil casserole until cheese has a golden look, about 2 minutes more. Let casserole cool for about 5 minutes before serving hot.

EASY CHICKEN TURNOVERS

Steps:

• Heat oven to 375°F.
• Mix soup, chicken, cheese, and salt and pepper in small bowl.
• Roll or pat each biscuit into 5inch circle and place about 1/4cup filling on each circle.
• Wrap dough around chicken and press the edges to seal.
• Place on ungreased cookie sheet and top with butter and bread crumbs.
• Bake at 375 for 20-25 minutes, or until golden brown and enjoy!

CHEESY CORN AND CHICKEN TURNOVERS RECIPE - (3/5)

Steps:

• 1. Preheat oven to 400°F. In a medium bowl, combine chicken, corn, soup, and cheese. Unfold piecrusts according to package directions. 2. On a lightly floured surface, roll each piecrust into a 13-inch circle; cut into quarters. Spoon about ½ cup chicken mixture along one straight side of each triangle, about ¾ inch from edge. Brush edges with water. Fold other straight side of triangle over filling. Seal edges with a fork. Prick triangle several times with a fork. Repeat with remaining pastry and filling. Place wedges on a large greased baking sheet. 3. Bake about 15 minutes or until wedges are golden brown. Serve hot.

CHICKEN TURNOVERS

Steps:

• In a small bowl, combine the chicken, cheese, celery, onion, salt and pepper. Separate crescent dough into eight triangles; top each with chicken mixture. Fold dough over and seal edges. , Place on an ungreased baking sheet. Bake at 375° for 13-17 minutes or until golden brown. Serve warm.

CHEESY CHICKEN AND CORN CASSEROLE

Steps:

• Heat oven to 400°F. Stir together uncooked Potatoes, Sauce Mix, Au Gratin Cheese Sauce Topping, corn, margarine, boiling water and chicken in ungreased 3-quart casserole or 13x9-inch baking dish. Sprinkle with bread crumb Topping.
• Bake uncovered 30 to 35 minutes.
• Top with cheese cutouts, bacon flavor bits or chips, or salsa as desired.

CHEESY CHICKEN AND BACON TURNOVERS

Steps:

• Preheat oven to 350 (180 C).
• Combine chicken, cheese, bacon, broccoli, green onions, mayonaise and ranch dressing, mix well.
• Unroll crescent rolls and separate into 4 rectangles.
• Place one quarter of the chicken mixture on each rectangle.
• Stretch dough to completely enclose filling and crimp edges with fork to seal.
• Bake on parchment-lined or greased baking sheet for 20 minutes or until golden.
• Cool for a few minutes before serving.

MEXICAN CHICKEN ROLL UPS RECIPE - (4/5)

Steps:

• Mix filing ingredients together. Cover and refrigerate for at least 1 hour. - Spread 2 heaping spoonfuls of filing on each tortilla. Roll up and cut into slices

TINY CHICKEN TURNOVERS

Steps:

• In a large skillet saute the onion in the butter until tender. Stir in the chicken, chicken broth, garlic salt, poultry seasoning, pepper and cream cheese. Remove from heat and set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl mix together the flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms.
• On a floured surface roll out the pastry to 1/16 inch thick. Cut with a 2 1/2 inch round cookie or biscuit cutter. Reroll scraps and cut more circles until the pastry is used up.
• Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water and fold pastry over filling to make a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents.
• Place turnovers on a baking sheet and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes or until golden brown.