Description
Ces mini tourtes au poulet sont rapides, réconfortantes et parfaites en entrée ou en plat principal léger, avec une croûte dorée et une garniture crémeuse.
Ingrédients
Adapter les quantités
- 1 cup Cooked Chicken (cubed)
- 3/4 cup Cream of Chicken Soup (most of a 10 3/4 oz can)
- 1/4 cup Sour Cream (light is fine)
- 1 cup Frozen mixed vegetables
- 1 tube Refrigerated Crescent Rolls (8 oz)
- 1/4 teaspoon Poultry Seasoning
- 1 pinch Pepper (about 1/8 teaspoon)
Instructions
- Preheat oven to 375°F (190°C).
- Thaw frozen vegetables completely.
- Mix together soup and sour cream in a medium bowl. Stir in poultry seasoning and pepper, then mix in the chicken and vegetables.
- Lightly flour your work surface, then unroll crescent dough and cut into 8 squares.
- Spray 8 muffin cups with nonstick cooking spray. Place a crescent square into each and spoon chicken mixture into each cup (about 1/4 cup each).
- Bake for 18-20 minutes until crescents are deep golden brown. Wait about 5 minutes before removing from muffin tin.
- Serve immediately.
Notes
Servez les mini tourtes chaudes, accompagnées d’une salade verte croquante.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Catégorie: Appetizer
- Method: Baking
- Cuisine: French
Valeurs nutritionnelles
- Portion: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg