Cheesy Chicken Rolls

Wow! Where has the time gone?!  It seems like a few weeks ago I had so much time and now I barely have enough.  I do have several recipes to share in the next week and hope to be back to regular blogging starting Monday.

This recipe was quick to put together and was really delicious too!

1 (8 ounce) can refrigerated crescent roll dough

4 slices processed American cheese, cut in half

4 cups cooked, boneless chicken breast halves, shredded

(I used chicken tenderloins and didn't shred them and they worked perfectly)

1 (10.5 ounce) can condensed cream of chicken soup

1 cup milk

1 cup shredded Cheddar cheese

Preheat oven to 375 degrees.  Unroll a triangle of crescent roll and place a half of cheese and chicken on large end. Roll it up and place in a baking dish. Repeat for all crescents. 

In a small bowl combine soup, milk and cheddar cheese. Pour oven chicken crescents. 

Bake at 375 for 12-15 minutes.

* I had to bake this for nearly 30 minutes to make sure the crescents were cooked completely. I read some comments on the original recipe and almost all of them suggested cooking the crescents and heating the milk, soup, cheese mix in a pot on the stove and then pouring it over top after crescents are cooked. That seems like a much better method and would make your cooking time only 12-15 minutes instead of the 25-30 that I did*

Baked Chimichangas

A friend of mine posted a picture of these chimichangas the other afternoon. I don't think I've ever ate them before so I had to give them a try. They were so good!! 

8oz pkg. cream cheese

8oz. Pepperjack cheese, shredded (I used taco blend)

1 1/2 Tbsp. taco seasoning

1 lb. cooked chicken, shredded

8 flour tortillas 

Preheat oven to 350 degrees.  Mix first four ingredients together in a bowl. 

Separate filling on to taco shells. Fold up and place seam side down on a cookie sheet. 

Bake at 350 for 15 minutes.  Flip chimis over and bake for an additional 15 minutes. 

Crock Pot Italian Chicken Freezer Meal

Back for another crock pot freezer meal that I prepared back in June.

4 boneless skinless chicken breasts

16 oz bottle italian dressing

1/2 cup parmesan cheese

4-6 diced potatoes

1/2 bag baby carrots

Just toss all ingredients into the crock pot and cook on low for 8-10 hours. If preparing to freeze, just put them all in a gallon size freezer bag and freeze, then when you want to cook it just thaw it a little and toss it in.

Super easy to make and very delicious! 

Bacon Wrapped Chicken

What's not to like about this recipe?! It does take 4+ hours to cook so make sure you've got time before you start cooking it. 

1 package bacon

Chicken tenderloins

1 can cream of chicken soup

1 cup sour cream

Wrap each chicken tender in a piece of bacon and place in baking dish.  In separate bowl, mix together cream of chicken and sour cream.

Spread mixture over top of chicken. Cover with foil and bake at 225 degrees for 4 hours. Remove foil and bake at 350 for 15-20 more minutes. 

It's not the best looking after it's cooked, but it was delicious! 

Chicken Alfredo Biscuit Bake

I found this recipe on pinterest and it looked delicious.  It was quick to throw together and tasted great!

1 (16 oz.) jar Alfredo sauce

1/4 cup milk

2 cups cooked chicken, chopped

2 cups frozen broccoli, thawed

1/4 tsp. dried basil

1 can refrigerated buttermilk biscuits

1 Tbsp butter, melted

1 Tbsp. Parmesan cheese, grated

Preheat oven to 350°F. Spray a baking dish with cooking spray and set aside. In a large, nonstick skillet, mix the Alfredo sauce, milk, chicken, broccoli, and basil.  Cook until thoroughly heated and bubbly, stirring occasionally.  

Pour mixture into baking dish.  Separate your biscuits and cut each one in half, crosswise.  Arrange around the edge of the baking dish, overlapping slightly.  Drizzle the melted butter over the biscuits and sprinkle with cheese. 

 Bake 15-20 minutes or until biscuits are golden brown.  (Mine had to cook for almost 30 minutes to cook the biscuits all the way through)

Mexican Chicken

Since Marley's about to start kindergarten and life is getting back into a routine I've started making more dinners instead of just heating something up at the last minute.  This recipe turned out pretty good, and probably would of been really good on some taco shells too.

1 pound boneless chicken breasts 

1 teaspoon taco seasoning mix

Salt, to taste 

1/2 cup enchilada sauce 

4 ounces cheddar cheese, shredded 

Preheat oven to 350 degrees. Sprinkle the chicken on both sides with taco seasoning. Cut the chicken into cubes and place in a bowl. Add the enchilada sauce and toss to coat the chicken. Pour into square baking dish. Sprinkle the cheese over the chicken and bake at 350º for 25-30 minutes, until hot and bubbly and chicken is no longer pink.

Crock pot Italian Lemon Chicken

I've had this recipe on my pinterest board for a while, but it just got thrown together at the last minute one night. It was pretty good too so that's always good. 

4-6 chicken breasts, boneless & skinless

1 packet of italian dressing mix

butter

lemon juice

Put cube of butter in bottom of crock pot.  Lay chicken in and sprinkle with italian dressing packet.  Drizzle lemon juice over top. Cover and cook on high 4-5 hours or low 6-8 hours. 

This was pretty good. It had a lot of italian dressing flavor though.  Perhaps next time, I'll mix the lemon juice and italian dressing powder together then pour over the chicken.

Crock pot Freezer Meal Chicken Tacos

It's time for another freezer meal.  This time it's Crockpot Chicken Tacos.  After dinner Mike said these are the best tacos ever!

1 packets taco seasoning

1 jar salsa

6-8 chicken breasts (I used small chicken breasts and used 7 and it made enough for about 10 tacos)

Combine all ingredients in crock pot and cook on low for 8 hours or high for 6.  Remove chicken and shred, return to crock pot for a few more minutes before serving.

Since I made mine before and froze it, I just tossed it all in the bag and froze it.  Then just put it in the fridge to thaw overnight and poured it into the crock pot. Super easy!

Garlic Ranch Chicken Freezer Meal

This is another one of my freezer meals. It's not for the crock pot like the others, but I'm sure you could cook it in the crock pot on low for 4-6 hours and it would come out perfectly.

4 chicken breasts
1 packet ranch dressing powder
1 cup milk
1 cup mayonnaise
2 tbsp dry minced garlic

Grill chicken on grill over low-medium flame until chicken is no longer pink.

Since I was freezing mine, I just mixed it all together in a freezer bag and froze it. I pulled it out in the morning to thaw and just cooked it up.

Crock Pot Zesty Italian Chicken

Here's another crock pot meal from the library book.

2-3 lb chicken breasts

16 ounce bottle of italian dressing

1/4 cup parmesan cheese

Place chicken in crock pot. Pour dressing over top. Stir together gently. Sprinkle cheese on top. Cover and cook on high for 4 hours or low 8 hours.

It was pretty good. It was kind of plain, so definitely serve it over rice or noodles. 

Crock Pot Greek Chicken

This is another recipe from the library cookbook.

6 medium potatoes, quartered

3 lb chicken pieces, skinless

2 large onions, quartered

1 whole bulb garlic, minced

1/2 cup water

3 tsp dried oregano

1 tsp salt

1/2 tsp pepper

1 tbsp olive oil

Place potatoes in crock pot. Add chicken, onion, and garlic. In small bowl, mix water, oregano, salt & pepper. Pour into crock pot. Top with olive oil. Cover and cook on low 9-10 hours or high 5-6 hours.

This was pretty good, but could of used something more. Maybe some veggies mixed in would of helped it.