Mexican Chicken Ring

Excellent quick meal!  Kids love it.  Except Ethan LOL.  OK, I'm not sure he even tried it when I made it :-)

INGREDIENTS

• 1 lb chicken, cut into 1/2" chunks (I don't always use this much chicken, more like 1/2 a pound)
• 1 Packet El Paso Taco Seasoning 
• 1/3 cup water 
• 1 cup corn with peppers (you can buy this canned, corn with red and green peppers) 
• 1 cup shredded cheddar cheese (1.5 cups is better but calories are calculated using 1 cup)
• 2 tubes Pillsbury Crescent Rolls (I use low fat)

Cooking Info:
Cook chicken in a little bit of oil. Once cooked, add 1/3 cup water and the taco seasoning. Cook until most of the liquid is absorbed. Add the corn and the cheese and stir until cheese is melted. 

On a cookie sheet, arrange crescent roll triangles around an approximately 6" circle. The flat side opposite the point should be in the middle. You will have to overlap them. Basically, it should end up looking like a sun. 

Spoon chicken mixture onto the crescent roll ring. Then, take the points of the crescent rolls and wrap them over the chicken mixture and pressing down the ends. Once you're done, you should have a ring. The filling WILL show through the crescent rolls, possible quite a bit. 

Bake in a 350 degree oven for 10 to 15 minutes or until the crescent rolls are golden brown. 

Serve With: Again, with casserole type things we usually just do a salad!

Nutritional Info Per Serving:
8 Servings
Calories:  315
Total Fat: 12.3 g
Saturated Fat: 5 g
Cholesterol: 37.4 mg
Sodium: 972.2 mg
Potassium: 179.1 mg
Total Carbs: 34.2 g
Fiber: .5 g
Sugars: 9.5 g
Protein: 17.6 g

Chicken Mixture:

Completed Crescent Roll Ring:

With Chicken Mixture:

Ready for the oven:

Sorry, I forgot to get a picture of it cooked!