This Ranchero Chicken Crostada is a simple, spicy chicken dinner served in pie form! Made with a buttery crust, juicy chicken, ranch seasoning, and melted cheddar cheese.
1can chunk chicken(from Costco) or about 1 ½ cups cooked shredded chicken
1can Mild Rotel diced tomatoes with chiliesdrained
½cupfresh cilantro leaveschopped
1teaspoonRanch dressing seasoningfrom the packet that makes the dip
1teaspooncumin
pinch of salt and pepper
½cupshredded cheddar cheese
1tablespoonextra virgin olive oil
¼teaspoonLawry's garlic saltwith parsley
Instructions
Preheat oven to 375 degrees F.
Unroll pie crust and place onto a cookie sheet that has been sprayed with non stick cooking spray.
Place chicken, tomatoes, cilantro, ranch seasoning, cumin, salt and pepper into a large bowl. With a fork, stir and cut up chicken pieces until well combined.
Pour chicken mixture into the center of pie crust and top with cheddar cheese, leaving about 1 ½ inch border around edges.
Fold crust up over chicken forming little pleats every 2 inches or so pressing gently. Brush edges with olive oil and sprinkle crust with garlic salt.
Bake for 25-30 minutes or until crust is golden brown on edges. Let cool for 5 minutes then cut into wedges to serve.