Quarter-Hour Sweet-n-Sour
INGREDIENTS:
1 pk Spanish rice mix 4 oz Cheddar cheese, shredded
-- (4.4 to 6.8 oz.) 1/2 c Sliced green onions
-- prepared according to 1/4 c Chopped ripe olives
-- package directions 1 pk Refrigerated pie crust
1 cn Chunk breast of chicken -- (15 oz.)
- (6-3/4 oz) drained, flaked
1 pk Spanish rice mix 4 oz Cheddar cheese, shredded
-- (4.4 to 6.8 oz.) 1/2 c Sliced green onions
-- prepared according to 1/4 c Chopped ripe olives
-- package directions 1 pk Refrigerated pie crust
1 cn Chunk breast of chicken -- (15 oz.)
- (6-3/4 oz) drained, flaked
Combine rice, chicken, cheese, onions, and olives. Spoon half of rice mixture on half of each pie crust. Fold crust over filling. Seal and crimp edges. Bake at 400 degrees 20 to 22 minutes or until golden brown. Cut each empanada in half.