CHICKEN AND BACON ROLLUPS

 

Ingredients:

1 rotisserie chicken, shredded (two cups of shredded chicken)

1-1/2 cups shredded pepper jack cheese 

(My all time favorite cheese ever!)

1/2 cup cream cheese

1/4 cup bacon bits

1/4 cup sliced green onions

1 tablespoon buffalo sauce (more or less according to heat preference)

2 cans Pillsbury™ refrigerated crescent rolls

For the Worcestershire Mustard Sauce

3 tablespoons butter, melted

2 teaspoons Worcestershire sauce

1/2 teaspoon Dijon mustard

Directions:

Combine all of the ingredients (except for the sauce ingredients) in a bowl. Use your hands and mix well.

Lay out the crescent rolls on a non-stick surface according to the package directions. Put about 2 heaping tablespoons of the mixture on each triangle and then roll them up, starting with the wide end.

Combine the sauce ingredients in a small bowl.

Place the stuffed crescent rolls in a baking dish and generously baste with the sauce.

Bake for 11-14 minutes or until the crescent rolls are golden brown. Halfway through baking, sprinkle with more bacon bits and some sliced green onions if desired. Serve immediately. Enjoy!

Slow Cooker Chicken And Dumplings

I hope you enjoy this easy, budget-friendly, slow cooker #recipe for chicken and dumplings. Ingredients needed: 3 - 4 potatoes, cut into 1 inch pieces, 2 cups of fresh or frozen baby carrots, 2 stalks of celery, sliced, 3 skinless, boneless, chicken breasts, cut into one inch cubes, 2 cans of condensed cream of chicken soup ( I use Campbell's® ), 1 cup of water, 1 tsp. of dried thyme leaves, black pepper to taste, 2 cups of all purpose baking mix ( BisQuick® ) or self rising flour, 2/3 cup of milk Preparations are as follows: Put the potatoes, carrots, celery. and chicken into a 6 - quart slow cooker. Stir the soup, water, thyme, and black pepper into a small bowl. Mix together well, then pour over the chicken and vegetables. Cover and cook on LOW for 6 - 7 hours ( or on HIGH for 4 - 5 hours ) Stir the baking mix and milk into a bowl, mix together well. ( If using self-rising flour add 1 egg along with the milk ) Drop the batter by spoonfuls over the chicken mixture. Then  turn the slow cooker to HIGH, tilt the lid to vent, and cook for approx. 30 minutes more or until dumplings are done in the center. This is a family favorite at our home.  Enjoy!

Southern Chicken With Rice Dinner

This chicken and rice recipe is a wonderful dish for any occasion. Ingredients needed: 4 bone-in chicken breast halves, skin removed, 1 tsp. of black pepper, 1/2 cup of all-purpose flour, 2 cups of baby carrots, 1/2 cup of Kraft® Light Zesty Italian Reduced Fat Dressing, 1 onion cut into wedges, 2 cups of instant brown rice, uncooked, 1 can 14 1/2 oz. can of chicken broth ( divided ), 2 Tbs. of chopped fresh parsley, 4 oz. of Philadelphia® Cream Cheese, cubed. Preparations as follows: Mix together pepper and flour in a shallow dish. Add chicken, turning to coat both sides evenly. Set aside. Over medium heat, in a large non-stick skillet heat the Kraft® dressing. Add the chicken, meat side down and cook until golden brown ( approximately 6 minutes ). Turn the chicken, add onions, carrots, and one cup of the divided broth. Cover and reduce heat to medium low; simmer for 30 minutes or until carrots are tender, and chicken is cooked through. While that is simmering, cook the rice as per package directions. Transfer onto a serving platter. Remove chicken and vegetables from skillet with a slotted spoon and place over rice on platter. Cover to keep warm. Add Philadelphia® Cream Cheese and remaining broth to skillet; increase heat to high. Cook until cheese is melted and sauce is well blended, stirring constantly. Reduce heat to medium low; and simmer an additional 5 minutes until slightly thickened. Spoon over chicken and vegetables on platter, sprinkle with parsley. Enjoy