Let me start off by saying that this dish does not photograph well. It especially does not photograph well off of a blue plate. I have a ways to go in my food styling. I’ve seen so many meme’s about ‘mastering a skill’ while in quarantine – maybe that’s the one I should work on. My husband might be a little irritated though when I grab the tuna fish sandwich out of his hand insisting that the light isn’t right.
Today’s recipe fits all the new rules for this website:
- Do I have all the ingredients? I’m not going to store unless we run out of wine or toilet paper.
- Do I think my family will actually eat it? Now is not the time to be wasting food for sport.
The truth of the matter though is that I didn’t think they would eat this as is. Boring ass non-seasoned chicken wasn’t going to sell this dinner to my family. So I made a simple rub to spice things up a bit.
- Teaspoon of each chili powder, ground cumin, smoked paprika, oregano, garlic powder, salt & 1/2 teaspoon pepper.
Personally – that’s a bit spicy for me. If I were to do it again I would use:
- Teaspoon of each turmeric, coriander, cumin, garlic powder, onion powder, salt. 2 teaspoons oregano and a touch of pepper.
Dry rubs are really simple to make up on the spot. If you don’t like it hot – eliminate that spice. If you like garlic, like I do, add more of that.
You can google chicken dry rub and get a million returns. Or you can check out this slide show from Southern Living. It’s a bit heavy on the pop-ups and ads, but it gives you a break down of how to create your own rub.
Once you’ve decided on a mix – stir it all together so it’s combined.
Cut 2 chicken breasts into small cubes and throw it in a gallon bag and throw the dry rub in. Seal it up and smush everything around. Try to get everything as coated as possible. Heat up a medium to large frying pan with some olive oil and cook up the chicken (in batches if necessary), until done. Set the chicken aside and continue on with the recipe as written.
I will be honest, this was damn tasty. I was actually surprised. My husband said it was comfort food – and it seems that comfort is something we can all get behind during this time. It’s hearty and heavy – so not something I would lean towards on a hot summer night. Also, I think really easy to change up with your own ideas. Next time I’ll use a better cheese – like a gruyere maybe. Best part is, unlike toilet paper and yeast, these are easy things to come by at the store.
I told you it didn’t photograph well.
Let me know if you try it and what changes you made.
Easy Cheesy Chicken Crescents
- 2 Chicken Breast Cubed, cooked and chopped
- 1 8 oz Crescent Roll
- 1/2 cup Shredded Cheese Use a good quality melting cheese if you can
- 1 can Cream of Chicken Soup
- 1 cup Milk
- 1 portion Dry Rub of your choosing Experiment with: Chili Powder, Ground Cumin, Smoke Paprika, Oregano, Garlic Powder, Salt & Pepper
- Preheat oven to 375.
- Cube 2 chicken breasts and mix with dry rub of your choice
- Cook chicken (in batches if necessary) over medium heat until cooked through. Remove chicken to bowl and add 2 tablespoons of cheese. Set aside to cool a bit.
- In medium saucepan combine the soup, milk and 1/4 cup of cheese. Heat until cheese melts.
- Chop or shred the chicken cubes to make rolling in the cresecent easier.
- Place about 2 tablespoons worth of chicken/cheese mixture onto the large edge of crescent triangle and roll up. You should have eight total at the end.
- When the cheese has melted in the soup mixture add roughly half of it to a 8 or 9 inch casserole dish. Place the rolled chicken crescents into the casserole dish. The bottom of the cresent rolls will be sitting in the hot soup mixture.
- Bake for 20 to 25 minutes – or until golden brown. Sprinkle with the remaining cheese and return to the oven for a few minutes for it to melt.
- Optional: Servce with the remaining soup/sauce. Poured over top or on the side.