Chicken Rolls

Sorry there has been a lack of posting lately. With Chels having a baby and I don't have internet except at school it has been difficult to bring you our tried and true recipes.

This recipe is one of my all time favorites! It is a have once a week kind of recipe to me. Start with 2 large or 3 small chicken breasts cooked and cubed (or shredded). Add to this 4 T butter and 4 oz cream cheese. Using a hand mixer, mix until the butter and cream cheese are well blended in. It is ok if there is still cubes of chicken involved (in fact - that is better).

Roll out some croissant rolls (we buy store bought in those cans that pop). Distribute the chicken mixture on the large end of the triangle so each has about the same amount. If you used more chicken you may have a little left over.

You are going to roll them up and dip them... YUM

Roll up tight so the filling doesn't fall out. Push any escaping chicken mixture back inside and fold over the ends.

In separate bowls or pie tins melt butter (4 T) in one and in the other put crushed croutons. I was in a pinch and didn't have any so I used crushed Corn Flakes. You may also use bread crumbs but I've never tried that.

Dip the chicken rolls in the melted butter then cover with the crushed croutons.

Place on cookie sheet and bake according to croissant roll directions. Usually 350 for 13-15 minutes.

Serve with cooked egg noodles and cream of mushroom sauce.

Cream of mushroom sauce for chicken rolls:

Mix together 1 can cream of mushroom soup and about 1 cup milk (i just fill the used can with milk instead of getting another dish dirty).

Cream of chicken soup may be substituted. 

Enjoy!

Chicken Rice and Broccoli Cassarole

 This is a very easy casserole to make for a quick dinner. 

Bottom Layer:  Cook 1 c rice, 2 c water on stove top until rice is done. Spread on the bottom of a greased 9x13 pan. 

Middle Layer: Spread 1 lb frozen broccoli on the top of the rice. It can be frozen or thawed.

Top Layer: Mix together 

2 chicken breasts (cubed or shredded)

1 and 1/2 c cheddar cheese grated

1 c milk

1/2 tsp lemon juice

2 cans cream of chicken

Sprinkle 1/2 cup cheddar cheese on top and cook with foil for 20-25 minutes in a 350 degree oven. Take off foil and cook another 10 minutes until cheese is melted.

Enjoy!

Sweet and Spicy Shredded Chicken

We also have a Taco Tuesday celebration every week at our house. Most of the time we have taco salad, but we just tried a yummy shredded chicken taco that I have to share with you. It is perfect to make in the heat of the summer since there is not a lot of cooking involved - just throw it in the crock pot and let it cook!

Ingredients:
-1 can diced tomatoes (I used the chili flavored)
-1/3 cup brown sugar
-2 chicken breast halves (about 1 pound total)







In a crock pot mix together 1 can of diced tomatoes and 1/3 cup brown sugar. Mix until all sugar has dissolved. Add in two chicken breasts halves and cook on low for 6-8 hours.  Cook time is the same for frozen or thawed chicken, I don't know how it works but its the magic of the crock pot!


OPTIONAL - if you want to spice it up add red pepper flakes to taste.





 About 1/2 hour before you want to eat shred the chicken using two forks. Try not to eat it all before dinner!

Serve in a taco shell, over chips, in a tortilla, enchiladas, or in a burrito. Mix with cheese, beans, shredded lettuce, avocados or guacamole, sweet rice, or any thing else you like with your Mexican food!




This serves 4 adult humans. Enjoy!

Hawaiian Haystacks

This recipe is perfect for both a light summer meal and a heavy winter meal.

Perfect for the summer:

It cooks on the stove top so doesn't heat up your entire house, and it only cooks for about 15-20 minutes. Boil out or add less of the chicken broth so it is more just the chicken and less soupy


Perfect for the winter:

It is a warm meal that can be turned more into a yummy winter soup. Add a little extra broth and make your dinner more broth-like and soupy to fill your tummy!




Cook 3 large chicken breasts (cut into 1 inch cubes) in 2 cans of cream of chicken soup and 1 can (or about 2 cups) chicken broth.



Once the chicken is done through, serve on rice and top with any (or all) of the following toppings:

-Pineapple Tidbits
-Sliced Olives
-Diced Tomatoes
-Chow Mein Noodles
-Coconut
-Shredded Cheese (I used marbled cheddar)
-Diced Green Onions









This serving is a little more "soupy" served on rice with a few of my favorite toppings.


ENJOY!