1 (3 oz.) pkg. cream cheese, softened
3 tbsp. mayonnaise or salad dressing
1 1/4 c. cut up cooked chicken
1 c. shredded Cheddar cheese (about 4 oz.)
1/4 c. thinly sliced celery
1/4 c. sliced green onions
1 tbsp. chopped pimento
1/2 tsp. garlic salt
1/8 tsp. pepper
2 c. Bisquick baking mix
1/2 c. cold water
2 tbsp. margarine or butter, melted
1/2 c. finely crushed corn chips
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Heat oven to 400 degrees. Mix cream cheese, mayonnaise, chicken, cheese, celery, onions, pimento, garlic salt, and pepper. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 5 times. Roll dough into rectangle, 18 x 12 inches; cut into 6 squares. Spoon about 1/3 cup chicken mixture onto center of each square. Bring 4 corners of dough to center of chicken mixture; twist slightly. Press edges to seal. Brush tops with margarine; dip into corn chips. Bake on ungreased cookie sheet until golden brown, about 20 minutes. 6 servings. High altitude directions (3500 to 6500 feet): Heat oven to 425 degrees. Use 1/2 cup boiling water to make dough.
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