Betty Crocker Chicken Salad Filling Recipes

TEX-MEX CHICKEN SALAD

Steps:

• In tightly covered container, shake all dressing ingredients.
• In large bowl, mix chicken, onion, salt, chiles and dressing. Add lettuce and tomatoes; toss. Sprinkle with cheese.

EASY CARROT CAKE COOKIES

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
• In large bowl, stir cake mix, pudding mix, oil and eggs until combined. Stir in zucchini and carrot. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheets.
• Bake 10 to 12 minutes or until edges are lightly browned. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• Drizzle icing over cookies. Let stand until set, about 5 minutes.

CHICKEN PUFFS

Steps:

• Heat oven to 400°F. In 2-quart saucepan, heat water and butter to rolling boil. Stir in flour and thyme; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, one at a time, beating until smooth after each addition.
• On ungreased cookie sheet, drop dough by rounded measuring tablespoonfuls about 2 inches apart.
• Bake 25 to 30 minutes or until puffed and golden brown. Cool on cookie sheet away from draft, about 30 minutes.
• Cut off top one-third of each puff and pull out any filaments of soft dough. Fill each puff with 1 rounded tablespoon chicken salad.

CRUSTLESS PUMPKIN PIE

Steps:

• Heat oven to 350°F. Spray pie plate, 10x1 1/2 inches, with nonstick cooking spray.
• In small bowl, mix all Brown Sugar Topping ingredients; set aside.
• Place all Pumpkin Pie ingredients in blender or food processor in order listed. Cover and blend until smooth. Pour into pie plate. Sprinkle with topping.
• Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate about 4 hours or until chilled.

BETTY CROCKER CHICKEN SALAD FILLING

Steps:

• Stir together all ingredients until well mixed.
• Variation - Chicken-Ham Salad Filling - Add 1 cup chopped cooked ham and increase mayo to 1/2 cup.

CHICKEN SALAD SANDWICHES

Steps:

• In medium bowl, mix all ingredients except bread. Spread mixture on 4 bread slices. Top with remaining bread.

CORNED BEEF-ONION SANDWICH FILLING (BETTY CROCKER)

Steps:

• Stir together all ingredients until well mixed. Serve on favorite sandwich bread.

CHICKEN SALAD ROLL-UPS APPETIZER (BETTY CROCKER)

Steps:

• Mix chicken, walnuts, and onions in a food processor bowl. Cover and process by using quick on and off motions until finely chopped.
• Add 1/3 cup of the poppy seed dressing; process only until mixed. Mix remaining dressing and the cream cheese spread in a small bowl with a spoon until smooth.
• Spread cream cheese mixture evenly over the entire surface of the tortillas.
• Remove white rib from lettuce leaves.
• Press lettuce into the cream cheese, tearing to fit and leaving 2 inches of tortillas uncovered.
• Spread chicken mixture over lettuce.
• Sprinkle strawberries over chicken mixture.
• Firmly roll up tortillas beginning at the bottom.
• Wrap each roll in plastic wrap.
• Refrigerate at least an hour.
• Trim the ends of each roll.
• Cut rolls into 1/2 inch to 3/4 inch slices.

FLUFFY LEMON CHEESECAKE PIE

Steps:

• Heat oven to 350°F. Using food processor, finely crush cereal.
• In medium bowl, mix crushed cereal and brown sugar with fork. Stir in melted butter until well mixed. Press in bottom and up side of ungreased 9-inch pie plate.
• Bake 8 to 10 minutes or until golden brown. Cool completely, about 30 minutes.
• Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in granulated sugar. Add sour cream, vanilla, lemon peel and lemon juice; beat until well mixed. Fold in whipped topping. Refrigerate until ready to fill pie.
• Spread filling evenly into fully cooled crust. Cover and refrigerate 4 hours to set.
• For flag design, arrange blueberries in upper left area of pie to create stars; alternately arrange raspberries and strawberry slices in rows over pie to create stripes. Serve immediately. Store covered in refrigerator.