1 cup all-purpose flour
1/8 teaspoon salt
3 to 4 tablespoons cold water
1 cup cubed cooked chicken
1 medium (3/4 cup) red bell pepper, cut into 1/4-inch pieces
4 (1/2 cup) green onions, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1 (8.8-ounce) envelope ready-to-eat long grain & wild rice mix
Heat oven to 400°F.
Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough water with fork until flour is just moistened.
Shape pastry into a ball; flatten slightly. Roll out pastry on lightly floured surface into 12-inch circle. Place into ungreased 10-inch tart pan with removable bottom. Press firmly onto bottom and up sides of pan; trim excess. Prick bottom and sides with fork. Bake 22-25 minutes or until lightly browned.
Reduce oven temperature to 375°F.
Whisk whipping cream and eggs together in bowl until well mixed. Add all remaining filling ingredients except 1/2 cup cheese; mix well. Spoon into partially baked pastry crust. Sprinkle with reserved cheese.
Bake 30-35 minutes or until top is lightly browned and knife inserted in center comes out clean. Let stand 10 minutes before serving.
- There are convenient choices available at your supermarket for pre-cooked chicken. Your choices include refrigerated or frozen cooked cubed chicken or rotisserie chicken.
- Look for pre-cooked seasoned rice near the convenience rice packages in the supermarket.