Thursday, October 2, 2014

Something yummy...and for once not about books!

So it's been a long time since I talked about something other than books or more books or Mary Kay. Don't get me wrong, I obviously love all of those.

The other day, I was making dinner. Yeah, I know. Me cooking! Trust me it's rare and typically when I do cook, I cook over the weekend and eat left overs all week. Soups and Spaghetti-O's are typically so much easier for me. Anyway, moving on. I was in the mood to cook. I happened to have everything I needed for this dish - chicken, crescent rolls, cream of chicken soup, cheese, and milk. And a variety of random spices. Well when it came out of the oven, I saw that it actually looked pretty, so I snapped a picture of it. I usually don't do that either. Then I thought, well why don't I share this with all my blogging friends. And of course pin it to Pinterest. So that decision led to today's post.

Here is the recipe.

Crescent Roll Chicken

  • 3 chicken breasts, cooked, cut into small pieces (I always spice my chicken when I'm cooking it. I use garlic, random other spices like Oregano, Thyme, sometimes rosemary)
  • 1 can cream of chicken soup
  • 1/2 cup grated cheddar cheese (or whatever grated cheese you have on hand. I typically use colby jack)
  • 1/2 cup milk
  • 1 can crescent rolls (I've discovered that using the can of BIG rolls worked best)

  • Preheat oven to 350 degrees F.
  • Combine cheese, soup, and milk into a large bowl. Mix together.
  • Pour half into a 9x13 in pan.
  • Separate rolls.
  • Place as much cut up chicken as will fit into the center of the roll. Roll up, tucking in the edges.
  • Place filled roll into pan. Repeat until all rolls are used.
  • Spoon the other half of the sauce over each roll. 
  • Sprinkle grated cheese all over.
  • Bake at 350 for 25-30 minutes or until lightly browned.
  • Serves 4 (each person gets 2 rolls)
That's it. This is really super easy to make. I've made it several times over the years. It's a great way to use leftover chicken! I don't even remember what cookbook I found this in. 

I know you could easily pair this with green beans or other veggies. 

So if you try, let me know how it turns out. 

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