Chicken Crescent Casserole

 

My best friend introduced me to this recipe. It is comfort food at it's finest. I thought it tasted a lot like chicken pot pie. I liked it even better second day (it was a tad bit more dry and didn't taste quite as rich). You could probably add some vegetables to make it a little more healthy.

 

ingredients

• 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls 
• 1 (10 3/4 ounce) can cream of chicken soup, undiluted
• 3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
• 1/2 cup 18% table cream (or use whipping cream) I used milk with a tad bit of butter

       FILLING

• 4 ounces cream cheese (very soft)
• 4 tablespoons butter (very soft but not melted)
• 1/2-1 teaspoon garlic powder (optional)
• 1/3 cup onion, finely chopped (can use green onions)
• 2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
• 1/2-3/4 cup finely grated cheddar cheese
• 1/2 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
• 1/2 teaspoon ground black pepper (or to taste, I put less than this)
• 2-4 tablespoons mayonnaise or whipping cream
• 1-2 cup grated cheddar cheese (for topping)

directions

1. Set oven to 350°F.

 

2. Butter a casserole dish (any size to hold crescent rolls).

 

3. In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).

4. Heat just until the cheese melts (do not boil).

5. For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).

6. Add in the chopped chicken, onion and cheddar cheese; mix well until combined.

 

7. Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).

8. Season with seasoned salt or white and black pepper to taste.

9. Unroll the crescent rolls.

10. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.

11. Drizzle a small amount of soup mixture on the bottom of the dish.

12. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.

13. Drizzle the remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.

14. Bake for about 30 minutes.

ENJOY!

Easy Crescent Cinnamon Rolls

Okay. Stop what you are doing, and make these. Seriously--they are that good. They're really easy to make too! Yummmm!!!!

Ingredients:

Filling:                               

2/3 cup finely chopped pecans (I omitted this because I'm not a fan of nuts. I heard grating apples in the filling is good as well!) 

1/3 cup packed brown sugar                                           

1/3 cup powdered sugar

1 teaspoon ground cinnamon

1/4 cup butter or margarine, softened

Rolls:

2 cans (8 oz each) refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

Glaze:                               

1 cup powdered sugar

1 Tablespoon butter or margarine, softened

2 to 3 tablespoons milk

I added in a little bit of vanilla and cinnamon 

Directions:

 

1. Heat oven to 375°F. Grease 13x9-inch pan. In small bowl, mix filling ingredients

 

2. If using crescent rolls: Unroll 1 can of the dough into 1 large rectangle; press into 13x7-inch rectangle, firmly pressing perforations to seal. Spread filling over rectangle. If using dough sheets: Unroll 1 can of the dough; press into 13x7-inch rectangle. Spread filling over rectangle.

 

3. If using crescent rolls: Unroll second can of dough; press into 13x7-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll second can of dough; press into 13x7-inch rectangle.

 

4. Place over filling; press dough onto filling. Cut stacked dough into 8 (13-inch) strips. Twist each strip 5 or 6 times, pressing extra filling into rolls. Shape each into a coil; place in pan.

 

5. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan; place on cooling rack.

 

6. In small bowl, stir glaze ingredients, adding enough milk for desired drizzling consistency; drizzle over warm rolls. Serve warm.

 

And then bask in the yumminess.

(Warning: Cinnamon rolls are quite sugary and rich. One is enough! Or if you are Ryan than 2 will do.)

Chicken Enchilada Pasta

I found this dish on Pinterest and was curious to try it. It was a little weird at first because it is a mexican pasta dish. Who thinks mexican food when you take a bite of pasta! It is actually really good and even better second day. I think it's because the sauce thickens up. Anyways, here's the recipe! (I changed it a little, the red text is what I did.)

Ingredients

1 rotisserie chicken, shredded (3 chicken breasts  seasoned with season salt and paprika)

2 tablespoons olive oil

2 garlic cloves, minced (1/4 tsp of garlic powder)

1 medium onion, diced

1 red pepper, diced (Half red pepper, half green)

1 can diced green chiles (4 oz)

1/2 teaspoon salt

2 teaspoon chili powder

1 teaspoon cumin

2 cans green chili enchilada sauce (10 oz, each)

2/3 cups red enchilada sauce

2 cups shredded cheese (any kind) (White Mexican blend cheese)

1 cup sour cream

Penne pasta (12 oz)

Topping Ideas

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream

Directions

1. Shred chicken

2. Boil pasta according to package. Heat olive oil in a deep skillet and cook onions for 3-5 minutes. Add garlic and red pepper and cook for another 3-5 minutes.

3. Add cooked chicken, green chiles, cumin, chili powder, salt, and enchilada sauces. Let sauce simmer for about 8-10 minutes.

4. Add cheese and stir until the cheese is melted and heated through. Slowly add the sour cream, but DO NOT bring to a boil (so as not to curdle the sour cream). Stir until sour cream is well mixed and heated through.

5. Drain pasta and add to the skillet with the cheese sauce; mix well. Serve and garnish with desired toppings. (If possible, let sit for a little bit to let sauce thicken.)

Vegetarian Chili

We love this vegetarian chili. It is super easy to make too. We usually serve with a fried corn tortilla and cheese sprinkled on top. Yummm.

Ingredients

4 teaspoons olive oil
1 medium onion, chopped
4 garlic cloves, minced (I use 1/2 tsp garlic powder)
2 teaspoons ground cumin
1 can (4 ounces) diced green chiles
2 cans (15 ounces each) black beans, drained and rinsed
2 cans (14 1/2 ounces each) petite diced tomatoes
 3/4 teaspoons salt
1 package (10 ounces) frozen corn or 3/4 can of corn
1/2-1 teaspoon chicken boullion (or to taste)


Directions
In a large saucepan, heat oil over medium heat. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more. If adding garlic powder instead, add with the rest of the ingredients in the next step.

To the pan, add chiles, beans, tomatoes and their juice, 2 cups water, and 3/4 teaspoon salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.

In a blender or food processor, puree 2 cups of the stew. Return the puree to the pan, and add frozen or canned corn; simmer until heated through, about 5 minutes. I usually add some chicken boullion near the end to add to the flavor. Serve hot.

Peanut Butter Cookies

I didn't think I liked peanut butter cookies, and then I made these. So yummy! The full recipe makes A LOT of cookies...probably 7 dozen. We halved the recipe and still didn't use up all the dough. We made 3 dozen and it was plenty. The only annoying part is refrigerating the dough for an hour. We tried to skip that step the 2nd time baking these, but the cookies turned out a little crumbly.

Ingredients:

1 cup unsalted butter

1 1/4 cup peanut butter

1 cup white sugar

1 cup packed brown sugar

2 eggs

1 tsp vanilla

2 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons baking soda

Directions:

1. Cream together butter, peanut butter and sugars. Beat in eggs and vanilla.
2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
3. Roll into 1 inch balls, roll the top in sugar, and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 350 degrees F oven for about 9 minutes or until cookies begin to brown. Do not over-bake.

Crockpot Chicken Tetrazzini

This is super easy and yummy. It just takes a while to cook in the crockpot...


Ingredients

• 3 cups water
• 4 chicken bouillon cubes
• 1 jar sliced mushrooms, drained (I didn't put this in. Yucky mushrooms!)
• 1 can Cream of Chicken or Cream of Mushroom Soup
• 2 cups cooked, cubed chicken or turkey
• 7 oz. uncooked vermicelli or angel hair pasta, broken into 2 inch pieces (I use elbow pasta)

Directions 

1. Place all ingredients in your crockpot EXCEPT pasta. Stir.
2. Cover and cook on high for 3 hours or on low all day.
3. Add pasta, stir, cover, cut pot off and let sit with lid on for 1 hour. Stir and serve.

The Best Ham and Potato Soup

This is my favorite ham and potato soup ever! We even made it once without ham because we were on a vegetarian kick for awhile, and it was still yummy. If you are feeling a little adventurous, you can top with cheese, sour cream, green onions, etc. Enjoy!

Ingredients: 

• 7 cups peeled and diced potatoes
• ⅔ cup diced celery
• ⅔ cup finely chopped onion
• 1½ cup diced cooked ham
• 6½ cups water
• 4 tablespoons chicken bouillon granules
• 1 teaspoon salt, or to taste
• 2 teaspoon ground white or black pepper, or to taste (2 tsp os a bit much, I would put in less)
• 10 tablespoons butter
• 10 tablespoons all-purpose flour
• 4 cups milk

Directions:

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.


2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.


3. Stir the milk mixture into the stockpot, and cook soup until heated through. Take about a cup of soup and blend it up in the blender. Mix back into the soup. Serve immediately.