Ingredients
- 1/2 c green onions (sliced)
- 4 oz cheddar cheese
- 1/4 c ripe olives (chopped)
- 1 package spanish rice mix
- 1 package breast of chicken (chunk)
- 1 package refrigerated pie crust
-(15 oz.) Combine rice, chicken, cheese, onions, and olives. Spoon half of rice mixture on half of each pie crust. Fold crust over filling. Seal and crimp edges. Bake at 400 degrees 20 to 22 minutes or until golden brown. Cut each empanada in half.
