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Monday, February 1, 2010

Chicken and Veggie Fold Over by Debbie K

This is a variation of a standby at my house.

1 loaf bread dough rolled out onto a cookie sheet.

Spread 1/2 a can of Mushroom soup across 3/4 of the length of bread.

Top with cooked chicken and veggies ( I used corn, peas and carrots).

Fold over and pinch edges. Sprinkle top with Parmesan cheese and garlic powder.

Cook for 25 minutes in a 375 oven.

To reheat- leave in foil. Thaw and cook at 375 for about 35 minutes to heat through. Remove foil and cook an additional 10 minutes to crisp the crust.

I made the bread dough from scratch- but store bought from the freezer section will work.


  1. It was good, but a bit on the dry side. Would adding the whole can of soup work or would that make it too mushy?

  2. The dough was amazing. We really liked that part, but I agree it was very dry. Very good flavor though. Really enjoyed the chicken and bread. Thanks!

  3. The bread part was great, but honestly, our family does not enjoy the baggies of frozen, mixed vegetables jumbled inside any main dish so this meal (which is PACKED with the mixed veggies) did not work our for us, and we opted to do something different for our dinner.

    Using meat & cheese (a la the stromboli) or less of the veggies and more of the meat would have been a better plan for us.