You might say: “why mess with a good thing?”
I will say: “not messing just adding some more flavors”
You might say: “you are complicating your life, the can stuff works just fine”
I will say: “I don’t like canned stuff, I like to make from scratch and…complicate my life!” 🙂
So we’re back to square one. I saw this recipe on Pinterest that my friend Colette pinned. Oddly enough the picture didn’t really draw me in but somehow I had to look further. The original (after being linked from here till the South pole!) was from a lovely lady who made a really simple but perfect dish from chicken and crescent rolls. THAT’S what drew me in: the possibility of chicken and dumplings flavor! I am not kidding I must have been a true southerner in a past life because chicken and dumplings is somewhere near perfect and heaven if you ask me. Bless your heart!
Here is the original post: Crescent Chicken by Comfy in the Kitchen
1 can package refrigerated crescent rolls (large or jumbo, usually about 8)
2 cups chopped or shredded roasted chicken (roasted is better but if you must boil some chicken breasts…you must!)
1 cup shredded cheddar cheese (you could also use a blended kind of you like)
1 medium onion finely chopped
1 8-ounce package mushrooms thinly sliced
1 teaspoon fresh rosemary chopped
1 teaspoon fresh thyme chopped
4 tablespoons butter
4 tablespoons all-purpose flour
1 cup milk (whole or 2%)
1 cup low-sodium chicken broth
Salt and Pepper to taste
Preheat your oven to 350 degrees F. Grease an 9X13 baking dish and set aside.
In a medium saucepan, melt your butter. Add your chopped onion and mushrooms. Cook on medium heat for about 5 mins. until soft and fragrant. Add your flour and cook for about 1 minute more (do not brown your flour, you are NOT making a roux). Carefully add both your milk and chicken broth. Add your fresh herbs and gently bring to a boil. Let the mixture thicken slowly, about 5 minutes or so. Keep warm until ready to use.
On a flat clean surface make a little assembly line (easiest way to do it but feel free to improvise!). Lay out all your crescent rolls and fill with the chopped or shredded chicken. Sprinkle your cheese on the chicken. Carefully (or not) close the crescent rolls dough over the chicken making little bundles of joy. Just make sure that it is a sealed packet so nothing escapes during the baking process. Put your little bundles in your prepared baking dish, pour your sauce over everything and put in your preheated oven for 30-35 minutes until nice and bubbly.
Serve with a side of rice (or couscous, noodles or what your heart likes) and some broccoli or cauliflower. There you have it, a meal!
Delicious and so easy to make, I am so glad I saw this idea! (thanks Collette!) YUMMY….and come to think of it, it is reminiscent of a reconstructed chicken potpie….oh darn showing off the food nerd in me! 🙂
Here’s my roasted chicken post, in case you had an inclination to read about it 😉 Roasted Chicken
Printer Friendly: Creamy Chicken Bundle Casserole
Printer Friendly: Simple roasted chicken breasts
Peace and So Not Complicated,
I linked my recipe here as well, please go check it out!