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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Chicken-Artichoke Turnovers Recipe

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This recipe for Chicken-Artichoke Turnovers is from June Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 10-oz. pkg. of 6 frozen pastry shells
1/4 c. light sour cream
1 to 1 1/2 tsp. chili powder
2 cloves garlic, minced
1 tsp. lemon juice
1 1/2 c. cooked chicken, chopped
3/4 c. shredded Monterey Jack cheese
3/4 c. artichoke hearts, drained, coarsely chopped
1 4-oz. can diced green chilies, drained
2 green onions, thinly sliced
1 T. snipped fresh parsley
Milk
Directions:
Directions:
Thaw pastry shells; set aside. In a medium bowl stir together sour cream, chili powder, garlic, and lemon juice. Add chicken, cheese, artichoke hearts, chilies, green onions, and parsley; stir to combine. On a lightly floured surface roll out each pastry shell to a 7-inch circle. Place about 1/2 cup filling on half of each cicle. Moisten edges with water; fold other half of cicle over filling. Press to seal with tines of fork. Place on ungreased, foil-lined baking sheet. Cut a slit in top of turnovers. Brush tops with milk. Bake in a 400º oven for 25 to 30 minutes or till golden. Makes 6 servings.

 

 

 

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