Baked stuffed chicken


1 package (1 ounce) Old El Paso® taco seasoning mix
2/3 cup water
1/4 cup Sriracha sauce
1 pound chicken, cooked and shredded
1 can (16.3 ounces) Pillsbury® Grands!® refrigerated biscuits (any variety)
1 cup shredded Monterey Jack cheese or Mexican cheese blend (4 ounce)
1 cup sour cream, if desired

Heat oven to 375°F.
In medium saucepan, cook taco seasoning mix, water, 1/4 cup of the Sriracha sauce and cooked chicken until thickened.
Press each biscuit into 6-inch round. Fill each with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet.
Bake 9 to 14 minutes or until golden brown. Serve with cheese and sour cream.
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