Skip to main content

Crescent Chicken Bundles

 Crescent Chicken Bundles  

This was a big hit with Larry and the kids! They loved the Chicken Bundles and the gravy. 
With the mashed potatoes, I was able to use the last of our potatoes, which were nearing the end of their usefulness. 
Green beans, English peas or a simple salad would also make nice accompaniments to this meal!

Crescent Chicken Bundles

1 cup cooked, chopped chicken
4 ounces cream cheese softened
1/4 cup shredded cheddar cheese
1 (8-count) tube crescent rolls
1 tablespoon melted butter

Preheat oven to 350 degrees. Lightly coat a baking sheet with cooking spray.
Combine cream cheese, cheddar cheese and chicken.
On a lightly floured surface, open crescent rolls and separate dough so that you have four squares.
Spoon meat mixture into the center of each piece of dough, dividing it evenly among squares.
Pull the 4 corners of each square to the top center of mixture, twisting dough slightly.
Seal edges by pinching.
Brush tops with melted butter.
Bake for 20-25 minutes or until golden brown.
Serve with Chicken Gravy.

Chicken Gravy

3 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup chicken broth
1/2 cup milk
1 teaspoon poultry seasoning 
salt and pepper, to taste

Melt butter in a saucepan over medium-low heat; add flour and whisk until smooth and bubbly. Remove from heat; gradually add broth and milk, whisking to keep smooth. Return to heat and bring to a gentle boil, whisking constantly until thickened. Add poultry seasoning, salt and pepper.

Reduced-fat Version:

1 tablespoon butter
3 tablespoons all-purpose flour
1/2 cup chicken broth
1/2 cup fat-free milk
1 teaspoon poultry seasoning
salt and pepper, to taste

Melt butter in a saucepan over medium-low heat; add flour and a bit of the milk, whisking until smooth and bubbly. Remove from heat; gradually add broth and remaining milk, whisking to keep smooth. Return to heat and bring to a gentle boil, whisking constantly until thickened. Add poultry seasoning, salt and pepper.

Comments

  1. This really looks fantastic!

    ReplyDelete
  2. These look easy to make and very tasty, and so do those brownies !

    ReplyDelete

Post a Comment

Thanks for sharing! I love comments!

Popular posts from this blog

Condensed Cheddar Cheese Soup Substitute - Regular and Reduced-Fat Versions

Although very convenient, commercially prepared condensed soups are expensive and may contain additives and ingredients you'd prefer to skip. You can use these condensed soup substitutes in dishes instead of commercially prepared condensed soups. These homemade substitutes are very easy and quick to make! They taste much better, too. I have almost stopped purchasing the canned versions. Using heart-healthy butter spreads, low-fat or fat-free milk, and low-sodium broth allows you to make these recipes more healthful. You can customize with these simple recipes by adding other seasonings such as garlic powder, celery salt, onion powder, etc. Condensed Cream of Celery Soup Condensed Cream of Chicken Substitute Condensed Cream of Mushroom Substitute Condensed Cheddar Cheese Soup Substitute 3 tablespoons butter 3 tablespoons all-purpose flour 1 cup milk 1 cup shredded cheddar cheese salt, to taste Melt butter in a saucepan over medium-low heat; add flour and whisk until s

Dough Burgers

  Dough Burgers Dough burgers are popular in our neck of the woods. Phillips Grocery in Oxford has received national acclaim for their top-secret-recipe dough burger. I ate two while I was staying at the hospital with my dad recently! It is the nearest restaurant!  When Larry and I were newlyweds and living in New Albany, we loved going to Latham’s for their yummy version of this delicious sandwich. Several other area cities also offer well-known versions of this unique burger. Tupelo’s Johnny’s Drive-In has the "Johnnieburger," and Corinth even has a festival named in honor of their dough burger, affectionately known as “The Slugburger.” Here in our own dear Pontotoc, we love the "Wonderburger" at Butcher Block! Dough burgers supposedly originated during the Great Depression. Adding flour was a great way to stretch hamburger meat. While possibly born out of necessity, it has remained a part of the Southern diet due to its delectable taste. I’ve eaten my share

Georgia Cornbread Cake

I clipped this recipe several years ago from American Profile, which is a small magazine insert that come with our local newspaper, The Pontotoc Progress. It is yummy, yummy, yummy!  I love the story that accompanied the recipe and was delighted when a Google searched turned up the same article on the web! Larry took this to work, and he said it was a huge hit with everyone! Enjoy! Georgia Cornbread Cake Georgia Cornbread Cake   Recipe of Stella T. Thompson from American Profile "I am 86 years old and have been cooking since I was 9. This recipe has been in my family for many years. The ground pecans give it the texture of cornbread, but there isn’t any cornmeal in it." 1 cup sugar 1 cup brown sugar 4 eggs, beaten 1 cup vegetable oil 1 and 1/2 cups self-rising flour 1 teaspoon vanilla extract 2 cups pecans, chopped very fine Preheat oven to 350 degrees. Lightly grease and flour a 9-by-13-inch baking dish. Stir together sugar, brown sugar, eggs and oil in a medium bowl un