Saturday, July 14, 2012

Chicken Crescent Roll Casserole and A 3 Year Anniversary

Yesterday I tried the best recipe.
 I mean awesome, finger licking good recipe. It's the ultimate in comfort food - I found it on the Tastebook website from a lady named Kristin. http://www.tastebook.com/recipes/1881796-Chicken-Crescent-Roll-Casserole

It's super rich and filling and would be perfect on a cold winter day!  But summer works too! Trust me!


Cheesy Chicken Crescent Roll Casserole
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)

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)
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.


I made some ratatouille also.  My neighbor brought by some zucchini, yellow squash, onions and a bunch of tomatoes.  I just sauteed it all together with some olive oil and italian spices and ate it for lunch everyday last week.  You can't get healthier than sauteed veggies for lunch!
Notice my beautiful Paula Deen saute pan has been bent.  That's what happens when you drop it on the tile floor after hand washing it.  Ugh.   I could have died!  I just got that pan for Christmas too.

It still works, it's just not pretty anymore.


July 11th was our 3 year wedding anniversary.  We all went to Lone Star steakhouse, our favorite.  The boys went with us because, as they said, they got married that day too!  Ha!  They just didn't want to miss out on some yummy steak to eat!

We don't do huge things for our anniversary typically.  We're the type that we tend to celebrate everyday so we don't really feel the need to make a big to-do about it.  Maybe on a big year like 5, we'll go on a honeymoon finally-haha!


2 comments:

Michelle said...

Happy Anniversary!!! I can't wait to try this recipe.

Ryan said...

Thanks so much for dropping by! :) That casserole looks DIVINE - pretty sure that's going on my must-try list.

(And we actually DID go to Grateful Head for pizza - how cool that you know the owners! It was SO yummy!!!)