A quick and easy vegetarian recipe using our Diced Chik, a delicious and healthy chicken alternative.
1 cup (8 oz.) Loma Linda Diced Chik
10 1/2 oz. cream of mushroom soup
1/4 cup almond milk
12 oz. package frozen carrots and peas, steamed
1/2 tsp onion powder
1/2 tsp garlic powder
1 crescent dinner rolls
Preheat oven 375 degrees. Lightly spray muffin tins with cooking spray.
Unroll can dough into rectangle of 8 equal squares. Line each muffin tin by pressing dough square in bottom and up sides of muffin tin.
In large bowl stir together carrots and peas, cream of mushroom soup, onion powder, garlic powder and almond milk. Add Worthington® Diced Chik and mix well.
Bake 25-30 minutes or until crescent dough is golden brown. Cool in pans 5 minutes; remove from tin and serve hot.
- Using golden wheat biscuit dough in place of crescent dinner rolls can also make this recipe.