Crescent Chicken

 Loving this recipe.I have made this several ( hundred) times now and it's still a family favorite!! It was wonderful! I boiled the chicken (  whole leg quarters) with some broth, wine, carrots, garlic, sage, and onion. But any rotisserie chicken will do.

Comfy in the Kitchen's Crescent Chicken ( with minor adjustments)

• 1 1/2  (8 or 6 jumbo count) packages refrigerator crescent rolls
• 2 cups chopped cooked chicken
• 1 cup shredded cheddar cheese
• 2 cans cream of chicken soup
• 1 1/2 can of milk (using soup can)
• Preheat oven to 350
• Prepare soup using milk and set aside.
• Separate crescent rolls.
• Spoon chicken and cheese onto each crescent; roll and seal to enclose filling.
• Place in a 9×13 baking dish.
• Pour soup over rolls.
• Bake at 350 uncovered for 30 mins.

                                              Before the oven

Baking and browning, smells so good!

* My notes*  

Made a whole 13x9 pan)

After shredding the chicken I added Old Bay seasoning, a pinch of celery seed, and some poultry seasoning to the chicken for added flavor. I also added white wine, parsley, garlic powder and salt and pepper to the sauce.

I highly suggest trying these, they are even a hit with the kids! 

Chicken Littles

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Thanks to Taste of Home magazine for this delightful little recipe.
1/4 cup soy sauce
2 T. brown sugar
1 T. grated gingerroot
1 T. grated orange zest
1/4 t. each coriander and curry powder
1 t. minced garlic
4 large boneless chicken breasts (the recipe said 2, i used 4)
12 whole water chestnuts ( i forgot to buy..lol)
1 pkg bacon, cut into 3rds
toothpicks
to make marinade, combine soy sauce, brown sugar, orange zest, ginger, garlic, curry powder, coriander and place in large ziplock bag. Cut chicken into 1/2 inch cubes (bite size) and place in bag with marinade. I let mine soak all day.
Wrap each 1/3 piece of bacon around a piece of chicken, secure with toothpick. bake in 400 oven for 20 – 25 min or until bacon and chicken are done.

American Chop Suey

 I looked forward to this dish every time mom used to make it. Even as a kid. Even with celery and onions..
For those of you expecting a ‘Chinese dish”, forget it. This originated here somewhere in New England and it usually consists of ground meat, tomatoes, peppers, pasta, and onion. Its inexpensive and quick.
1 large can whole, or diced tomatoes
1 14 oz can diced tomatoes
1 can tomato paste
1/2 box pasta, usually elbows, but  used  small rigatoni, cooked aldente (not quite done)
1/2 cup chopped celery
1 medium onion, chopped
1 medium summer squash, chopped
1 red, or green sweet pepper
1 tablespoon garlic, chopped
1 lb ground beef, browned or you cam add beef and ground sausage.
parley, oregano, basil, celery salt to your liking
Salt and pepper
Olive Oil
Sautee ground beef, onion, garlic, celery, summer squash, salt , pepper. Add pasta/
Add tomatoes, paste, herbs and seasonings.
Mix well, simmer for about 10 minutes and add herbs as you wish.. even better the next day
Simple! You are more than welcome to leave out the squash if you are squash squeamish.. But in the summer months it is abundant. 

BBQ Jack Stuffed Chicken Breasts

This one is a cinch. The idea came from my Taste of Home Quick Cooking Annual Recipe book from 2007. I am actually quite shocked at how good they turned out, with a couple minor changes of course. You know i can’t leave anything alone……

5 boneless chicken breasts, trimmed and washed
4 oz colby jack cheese or monterey jack, sliced
BBQ seasoning
BBQ sauce ( Sweet Baby Rays, oh ya!)
dash oil
After washing and trimming any excess fat off the chicken breasts, make a pocket by slicing  down the thickest side of the breast.   Drizzle with olive or veg oil.
Season generously with the bbq seasoning, and even in the “pocket”.
Stuff the cheese slices as far as you can into the pocket.
Heat  a large skillet on med-hi with a dash of oil in it. Make sure it gets super hot. Sear the breasts on both sides till golden brown.
Place in a 13×9 baking dish. Drizzle with bbq sauce.  Bake at 350 for approx 15 minutes.
Thats it, and thank you very much for reading!