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Life is beautiful whether you're soaking in sunshine or caught in a thunderstorm. I take the beauty of life for granted too often. I have a supportive husband who I don't want to live life without, a beautiful son who is always reminding me of the simple things that really matter, and an independent daughter who is teaching me to throw schedules out the window and live in the moment. My day is made when free samples fill my mailbox. I love discovering a new product and sharing it with others. I'm addicted to coupons and every penny counts. I hope you will enjoy reading my posts and will share your success stories with me as well.

Monday, October 14, 2013

Chicken Crescent Rolls

 
I made these chicken crescent rolls tonight for dinner.  It's been something I've wanted to make for awhile but I rarely buy crescent rolls since they can be pricey.  I tweeked the recipe I found online and it was a HUGE hit at both my house and my in-laws house.
 
Ingredients
2 Chicken Breasts
1/3 cup thinly sliced onion
1/3 cup thinly sliced carrots
Minced Garlic
2 cans of Crescent Rolls
Cream of Chicken soup
Whole Milk
Cheddar Cheese
 
Directions
Cook 2 chicken breasts (bone in) on low for 6 hours in the crockpot. After they are cooked and cooled, cut or shred the meat and place in a bowl.  Saute thinly sliced carrots and onions with a teaspoon of minced garlic over medium heat until softened.  Add this to the chicken.  Next, add 4 ounces of cream cheese into the chicken mixture and stir well.  Take your crescent rolls and place a heaping tablespoon of chicken on each crescent roll and roll up.  Fold the sides over so it's completely sealed. Place in a greased 8x10 baking dish.  Take one can of cream of mushroom soup and one cup of whole milk and combine.  Pour over the top of the chicken crescent rolls.  Top with shredded cheddar cheese.  Bake at 35o degrees for 45 minutes or until golden brown on top.

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