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Tuesday, June 3, 2014

Crescent Chicken

Because I'm returning from a brief break from cooking I thought I'd start out tonight with a simple meal. Something a bit lazy for me, but still flavorful and satisfying.

I found this recipe on Pinterest quite a few months ago. It's been sitting on my back burner recipe board as a kind of emergency recipe.
I'm almost guaranteed to have all of the ingredients on hand (and if not I can probably scrounge up something to substitute) so when dinner plans are cancelled or I just don't have a taste for whatever is on the menu for the night I can just pop this in the oven quickly and dinner is ready in less than an hour.

This was not actually on my original menu for this month but I felt the need for a bit of comfort food. I decided to squeeze it in on Monday since we had decided not to have dinner with Yaya. I then received a call yesterday that our presence was requested for dinner at Nana's to polish off the last of the pork roast.

Anyway, the list of ingredients is short and the instructions are simple. You mix cooked chicken with shredded cheese and bundle it up in packaged crescent rolls. Then you thin down some cream of chicken soup with milk and pour it over top. Toss it in the oven for half an hour and dinner is served! See, easy!

Tonight I went with some simple sides. A box of macaroni and cheese, a can of green beans, some salad, and the most difficult thing I've cooked all day is the mashed potatoes. I definitely recommend serving mashed potatoes with this because the sauce makes an excellent substitute for gravy.

Crescent Chicken

Source: Inspired Dreamer

1 (6-8 count) package jumbo crescent rolls
2 cups chicken, cooked and shredded
1 cup cheddar cheese, shredded
1 (10 oz) can cream of chicken soup
1 cup milk

Preheat the oven to 350 degrees and spray a 9x13 baking dish with vegetable oil spray.

Open the crescent rolls and lay them out flat in the baking dish.

In a mixing bowl combine the chicken and cheese and stir to combine.

Divide the chicken mixture among the crescent rolls, placing a large scoop in the center of each roll.

Fold the crescent rolls around the filling (as best you can as they may be over full and that's okay) and pinch the dough together where possible.

In the same mixing bowl you used for the chicken combine the cream of chicken soup and the milk and stir until smooth.

Pour the sauce over the chicken bundles.

Place the baking dish in the oven and bake for 30 minutes.

Serve warm with mashed potatoes or pasta and something green. Definitely don't hesitate to spoon some of the sauce over your mashed potatoes or vegetables on your plate.

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