My kids are older, 18 and 15. I don't get the chance to cook a lot, although I enjoy trying new recipes. It doesn't happen often but I came across this Pillsbury recipe and made it last weekend. It was quick and the kids at it up (and so did the husband). In fact, we were fighting over leftovers the next night (DON'T EAT ALL OF THAT I WANT MORE!)
Stuffed Crescent Chicken Cobbler
Ingredients:
32 fl oz frozen southern style diced hashbrowns
1 1/4 cups 2% milk
1 can cream of chicken soup
2 1/2 cups shredded rotisserie chicken
2 cups cheddar cheese, shredded
8 bacon slices
1-12 oz can big and flaky crescent rolls
Heat oven to 350. Spray 13x9 pan. Mix thawed hash browns, milk and soup. Pour
into baking dish. Bake 15-20 minutes until bubbly and thick.
Separate dough into 8 crescents. On wide end of crescent, layer chicken and 1
cup of cheese. Roll up and place over potato mixture, point side down.
Bake 20-25 minutes until rolls are golden brown. Sprinkle with remaining
cheese and bacon. Sprinkle with green onions and/or sour cream if desired.
I don't know about you, but, I like to tweak recipes to my liking. For this one, I omitted the bacon slices and used bacon bits. This is because I don't like bacon with anything but my eggs or BLT. Instead I used bacon bits and put them on half of the pan.
If you like this, let me know! I have a stock of recipes I'd love to start sharing with you.
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