Ingredients
Prep
- 1 t cornstarch
- 1 t water
- 10 oz cream of celery soup
- 2 C frozen mixed veggies
- 2 C deli rotisserie chicken
- 12 egg roll wrappers
on cooking day
- 6 C salad greens
Instructions
To Assemble
- In a small bowl mix cornstarch and water until dissolved. Transfer to a large bowl. Add soup and whisk well. Stir in veggies and chicken.
- Lay egg roll wrapper flat and moisten all 4 edges with water. Place about 1/3 cup of chicken mixture on the bottom half of the wrapper. Fold over top half so the edges meet. Dip a fork in water and seal edges with fork prongs.
- Repeat with remaining ingredients to form 12 pockets. Place pockets in a container with a lid.
To Cook
- Place pockets on a large baking dish sprayed with non stick spray and bake at 350 for 18-20 minutes or until they begin to brown.
- Serve with green salad.
Ingredients
Prep
on cooking day
|
Instructions
To Assemble
To Cook
|