Monday, August 2, 2010
It's Dinner Time!
I was given this amazing and versatile recipe from my friend Cindy. Tonight, I'm using crock pot chicken that was "crocked" with celery, bell peppers, carrots, onion, salt and pepper, garlic, and rosemary. I could have been making chicken soup. But I wasn't. I usually use canned chicken, but crock pot chicken is FABULOUS. Just sayin'. Any left over chicken will do.
2-3c cooked, chopped chicken
3-6oz cream cheese (I put 8)
1T green onions (omitted because of the onion in the crock)
1 clove garlic (omitted again)
salt to taste (yup, you guess it...omitted)
2pkgs refrigerated crescent rolls
1/4c melted butter
1/2c bread crumbs or panko
Oven at 350degrees.
Mix chicken, cheese, onions, milk, garlic and salt together.
Make your crescent rolls into 8 rectangles making sure to press the two triangles together well.
Fill each rectangle with some of the filling and fold over. Press to secure edges.
Dip each packet into melted butter, place on baking sheet, and sprinkle with bread crumbs. *I just sprinkle with bread crumbs and skip the butter*
Bake for 20 minutes or until golden brown.
If you add veggies (I add broccoli or mixed veggies sometimes) then it's a one stop shop for dinner.
I usually make it casserole style (and really stuff it full of filling) by laying 1pkg of crescent rolls out in a 9x13 baking dish. Dump your filling on it and then put the second layer of crescent rolls on top. Drizzle the butter and sprinkle the bread crumbs. Bake for 30 minutes.