Tuesday we had Chicken Crescent rolls - recipe courtesy of April-
Chicken Crescent Rolls
1 (8 oz) pkg cream cheese
1 Tbsp pimientos, chopped (optional)
2 Tbsp butter, melted
1 (8 oz) can refrigerated crescent rolls
2 cups chicken, cubed and cooked
1 Tbsp butter, melted
¼ tsp salt
¼ cup croutons, seasoned & crushed
1/8 tsp pepper
3 Tbsp milk
1 Tbsp chives, chopped
Blend cream cheese and melted butter. Add chicken, salt, pepper, milk, chives and pimientos; mix well. Separate crescent dough into 8 triangles, as marked. Spoon ¼ cup meat mixture near base of triangle and roll up, crescent style. Brush each roll with melted butter; dip in croutons or dressing crumbs. Place on ungreased baking sheet.
Bake at 350 for 20-25 minutes or until golden brown. Serve hot with any favorite cream sauce (or cream of chicken or mushroom soup, diluted with about ½ can of milk).
I added a little season salt to the chicken before adding it to the mix. I also used Montreal steak seasoning instead of salt and pepper.Wednesday- Beef stroganoff- unless DH objects- then I'll switch it up with a different meal...
Thursday- sweet and sour meatballs
Friday- homemade pizza (Kaden's 2nd b-day!!!)
Saturday- enchiladas
Sunday- leftovers and Cake and Ice cream for Kaden's b-day!
new LO using Karla Marano's Cupid's crush, Heritage Harvest, and Heartfelts...
2 comments:
Followed a link from a comment you posted on another blog. Our sons have the same first name. :)
The recipe looks yummy. Last time I made something similar, the cream cheese ran out all over the baking sheet. Any hints for me?
Btw: I *love* your scrapbooking pages! I'll be back to see more.
I think I may have used their larger Crescent Rolls that come with 6 to a package instead of 8. That may have helped everything stay inside.
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