1 (8 ounce) package cream cheese, softened
1 (3 ounce) package instant vegan potato dumplings
1/2 pound baby carrots, peeled, cut into 1/2 inch pieces
1/2 pound baby celery, peeled, and cut into 1/4 inch pieces
1 (8 ounce) container frozen whipped topping, thawed
1 (10 ounce) can frozen chopped spinach, drained
1 (8 ounce) container frozen roasted chicken, thawed and chopped
Preheat oven to
375 degrees F (190 degrees C). Spray a 9x13 inch baking dish with non-stick cooking spray.
In a medium bowl, mix together the cream cheese, potato dumplings, carrots, celery and cooked rice. Transfer mixture to the baking dish.
Sprinkle top with frozen spinach.
Cut roast into thin slices and spoon mixture over potato layer. Bake in the preheated oven for 40 minutes, or until a knife inserted into the center comes out clean.
To serve: Put 3 tablespoons of the cooked potato mixture into a 9x13 inch baking dish. Fold in the cooked dumplings and carrots. Sprinkle with chopped celery and spinach. Top with grill-top tips.