Monday, March 29, 2010
2 or 3 boneless, skinless chicken breasts
2 cups chicken broth
2 garlic cloves, minced
1 T Shirley J Onion Seasoning
1/2 cup freeze-dried mushrooms
1/4 to 1/2 cup of freeze-dried spinach
1/4 to 1/2 cup of freeze-dried red peppers
8 oz cream cheese (I used low fat)
Combine chicken, broth, garlic, and onion seasoning in slow cooker. Cook on LOW for 6 hours. Thaw 1 loaf of rhodes frozen bread dough. Reconstitute the freeze-dried mushrooms, spinach, and peppers. Remove chicken from slow cooker. Use two forks to shred. Mix chicken with cream cheese and vegetables. Roll out dough into a long rectangle and then cut it into 4 even rectangles. Place 1/4 of the chicken mixture down each of the rectangles. Pinch together the tops and sides of the dough into a calzone. Bake in a preheated oven for 15-20 minutes at 350 degrees.
This is a delicious meal. I just bought some freeze-dried products and am enjoying using them and trying them out in different ways. They are awesome for your food storage...considering they stay good for 25 years. After a can is opened they still last for 18 months or so. I am a big huge fan of fresh mushrooms and red peppers, but I'm discouraged by how expensive they are. The freeze dried is the best of both worlds because they taste fresh (the mushrooms are much better than canned mushrooms) and they are less expensive than fresh but they last forever. I loved the combo of the red pepper, mushrooms and cream cheese...so good. 4 stars.