Wednesday, October 19, 2011

Pinterest of Interest - Yummy Chicken Recipe

Yes, I spend enough time on the computer... reading blogs, IM-ing on Facebook and pinning on Pinterest.  Interestingly enough, I get a lot of great ideas for our homeschool on Pinterest, as well as home project ideas and recipes.  Speaking of Pinterest recipes...

Made this the other day...  it was delicious.  And really fattening, even though I used reduced fat ingredients as much as I could.  ((sigh))  I made a 9 x 13 pan of the warm and wonderful chicken recipe and they ate the whole pan!  Unbelievable.

Chicken Crescent Roll Casserole

2 (8 ounce) cans Reduced Fat Pillsbury Refrigerated Crescent Dinner Rolls
1 (10 3/4 ounce) can 98% fat free cream of chicken soup, undiluted
¾ cup grated cheddar cheese or Monterrey jack (and/or any cheese or combination of)
¼ cup milk
4 ounces cream cheese (very soft) - used reduced fat cream cheese
2 Tablespoons soft butter
½ - 1 teaspoon garlic powder
1/2 cup chopped onion
1 cup fresh mushrooms, chopped
½ cup frozen peas, defrosted
1 large cooked chicken breast, finely chopped
½ - ¾ cup finely grated cheddar cheese
½ tsp ground black pepper (or to taste)
2 Tbsp. milk

1 cup grated cheddar cheese for topping
½ cup Monterrey jack cheese for topping
2 Tablespoons freshly grated Parmesan for topping

Preheat oven to 350°F. Spray a 9x13 baking dish with cooking spray or coat bottom and sides with olive oil. Mix together milk, 3/4 cup cheese and undiluted soup and season with black pepper.

For the filling: in a bowl, mix the very soft cream cheese with softened butter until very smooth, then add garlic powder. Stir well and add in rest of ingredients until combined. Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture on top of each crescent triangle, then roll up starting at the thicker end. Your fingers will get a little gooey, but – just roll and seal. Spoon a small amount of soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamy soup mixture.

Spoon the remaining sauce on top each roll up and lastly, sprinkle with 1 cup (or more) grated cheese or cheese mixtures, or amount desired. I used 4 different cheeses because I had a little bit of this and that… Bake for about 30 - 40 minutes.

Serve with a generous tossed salad because your family will want to eat the whole pan of these yummy chicken roll ups. No kidding. Use salad as a filler, especially if you want leftovers. My kids called these little cheesy chicken pot pies. Kinda true.  Very good on a cold night.  Definitely comfort food category material! This recipe is pretty forgiving because I changed and adapted it to my preference (reduced the chicken/added the veggies).

And to be fair, I found it at



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