Wednesday, October 14, 2015

Dance Moves

Have you heard the Whip and Nae Nae song?  It's kind of goofy, but it sticks in your head.  My husband, daughter, and I watched the video one day and we all tried to duplicate the dance moves.  We're dorky like that.  It's really funny to watch my husband try dance moves because he's not coordinated when it comes to dancing.  (Sorry, John.)  I've tried to teach him to two-step, but his feet ususally don't cooperate.  I remember us all trying to do a dance called the pin drop and the "stanky leg" and the Dougie, all of which are kind of goofy too.  But we have fun and get a lot of laughs out of watching each other.

So I made this recipe last night called Chicken Crescent Roll Casserole.  It's stuffed with chicken, cream cheese, Ranch, and some other good stuff.  It's another one on my quick dinner search.  It has a little bit of a sauce and lots of cheese. It was easy to throw together and tasted great!  You'll want to whip and nae nae too when you taste it.  Or you can Dougie. Whichever floats your boat.  Enjoy!

8 ounces cream cheese, very soft
2 T softened butter
1 teaspoon garlic powder
1 packet Ranch dip mix
1 T dried minced onions
2 C cooked, shredded chicken
1/2 to 3/4 C shredded cheese (I used Cheddar, but use what you like)
3 T mayonnaise
2 packages refrigerated crescent rolls

1 can of cream of chicken soup
1/2 C whipping cream
1/2 C shredded cheese (again, I used Cheddar)

NOTES:  I put my rolls a little too close together, and some of the dough in the middle wasn't all the way cooked.  Try to wrap them up tight and leave some space between them if you can.  Also, the sauce that goes on the bottom and the top is a very small amount.  Don't be worried when you see that.  It really works out well and there is just enough.

Preheat the oven to 350 degrees.  Mix all of the filling ingredients together (not the crescent rolls) and set it aside. Next whisk the cream of chicken soup and heavy cream together and set it aside.

Open the crescent rolls and roll them out.  Separate the dough into 8 rectangles and press together the perforated edge so that you don't have triangles anymore.  Divide the filling among each roll.  Fold the ends and the sides up and close the rolls tightly.  Spread half of the sauce into a 9 x 13 casserole pan.  Lay the rolls, seam side down, into the sauce, trying to leave a little space between them if you can. Spread the remaining sauce over the top.  Sprinkle the 1/2 C cheese over the top.  Bake the casserole for about 40 to 45 minutes or until the crescent rolls are done and the dough in the middle is done.

Adapted from Kittencal

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