Chicken Crescent Roll Casserole

 What did we ever do without air conditioning?

What did we ever do without a microwave oven?

What did we ever do with Pillsbury Crescent Rolls?

The following recipe is simple, quick and tasty.

 

Chicken Crescent Roll Casserole

• 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
• 1 (10 3/4 ounce) can cream of chicken soup, undiluted
• 3/4 cup grated cheddar cheese or Swiss cheese (or any cheese of choice)
• 1/2 cup 18% table cream (or use whipping cream)
  
  
• FILLING
• 4 ounces cream cheese (very soft)
• 4 tablespoons butter (very soft but not melted)
  
• 1/2-1 teaspoon garlic powder (optional)
• 1/3 cup onion, finely chopped (can use green onions)
• 2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
• 1/2-3/4 cup finely grated cheddar cheese
• 1/2 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
• 1/2 teaspoon ground black pepper (or to taste)
• 2-4 tablespoons mayonnaise or whipping cream
• 1-2 cup grated cheddar cheese (for topping)
  

1. Set oven to 350°F.

2. Butter a casserole dish (any size to hold crescent rolls).

3. In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).

4. Heat just until the cheese melts (do not boil).

5. For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).

6. Add in the chopped chicken, onion and cheddar cheese; mix well until combined.

7. Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).

8. Season with seasoned salt or white and black pepper to taste.

9. Unroll the crescent rolls.

10. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.

11. Drizzle a small amount of soup mixture on the bottom of the dish.

12. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.

13. Drizzle the remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.

14. Bake for about 30 minutes.

Enjoy

The Old Guy

"Sloppy Sandwiches Threee Ways

English: Sloppy joe meat in a pot. Taken in Phoenix, Arizona, United States, with a Canon EOS Digital Rebel XT digital camera. (Photo credit: Wikipedia)What follows are three different types of "Sloppy" sandwiches. Pizza Joes, Sloppy Jose's, and Marci Jone's Famous Sloppy Joes.  All three are tried and true, and easy and economical to make.  Serve with homemade fries, or chips and some coleslaw, and you really have something. You and you're family are sure to enjoy them.

Sloppy Pizza Joes

1 pound lean ground beef (90% lean)
1 jar (14 ounces) pizza sauce
3/4 teaspoon garlic powder
3/4 teaspoon dried rosemary (crushed)
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/4 teaspoon onion powder
1/4 teaspoon pepper
4 hamburger buns, split
4 slices mozzarella cheese

In a large skillet, cook beef over medium heat until no longer pink; drain.
Stir in pizza sauce and seasonings.  Cook and stir until heated through.  Serve on buns with cheese.

Easy Salsa Sloppy Jose's

1 pound ground beef
1-1/3 cups salsa (mild, or medium or hot as you prefer)
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 tablespoon brown sugar
8 hamburger buns, split

In a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in salsa, soup and brown sugar.  Cover and simmer for 10 minutes or until heated through.
Serve immediately on buns, or cool before placing in freezer container. Cover and freeze for up 3 months.
To use frozen Sloppy Jose's:  Thaw in the refrigerator; Place in a saucepan and heat thoroughly and serve on buns.

Marci Jones' Famous Sloppy Joes
I received this recipe from Marci over 25 years ago.  I had to promise not to share the recipe with anyone until after she had passed away.  She has been gone many years now and the only other place her recipe appears is in the "Taste of Sturgis" Cookbook.

3 medium onions, chopped
2 tablespoons butter
3 pounds ground beef
1/4 cup butter
2 cups finely chopped celery
1 finely chopped green pepper
1/4 cup brown sugar
1 tablespoon salt
1 tablespoon Worcestershire sauce
1 (12 ounce bottle) Chili sauce
2 tablespoon white vinegar

Saute onions in 2 tablespoons butter for 5 minutes over medium heat.  Remove fro pan.  Brown ground beef in 1/4 cup butter until lightly browned, stirring often.  Drain.  Add remaining ingredients and simmer for 30 minutes.  Spoon onto toasted buns.