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)

directions

 Set oven to 350°F.

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

 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).

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

 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).

 Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
dd in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).

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

Unroll the crescent rolls.

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

 Drizzle a small amount of soup mixture on the bottom of the dish.
then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.

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.
Bake for about 30 minutes.

Baked Chicken Taquitos

Makes 12 taquitos
Prep time: 20 minutes
Cook time: 20 minutes

Ingredients
• 3 ounces cream cheese, softened
• 1/4 cup salsa (green or red)
• 1 tablespoon fresh lime juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon onion powder
• 2 cloves garlic, minced
• 3 tablespoons chopped parsley
• 2 scallions, chopped
• 2 cups shredded cooked chicken
• 1 cup shredded pepper jack cheese
• 12 (6 inch) flour tortillas
• kosher salt
• cooking spray

Directions Preheat your oven to 425?F.
Line a baking sheet with a silpat matte or foil lightly coated with cooking spray.
In a large bowl, combine all the ingredients (except the tortillas.)
Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).
Spoon 2-3 tablespoons of the chicken mixture onto the lower third of a tortilla.
Roll the tortilla as tightly as you can.
Place the rolled tortilla seam side down on the baking sheet.
Repeat with remaining tortillas until the mixture is gone, making sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt (don’t skip the salt!) Bake for 20-25 minutes or until crisp and golden.
Serve with salsa, sour cream or guacamole.

Cream Cheese, Garlic, and Chive Stuffed Chicken

Ingredients
1 (8 ounce) package cream cheese, softened
2 tablespoons dried chives
1 clove garlic, minced
4 skinless, boneless chicken breast halves, butterflied
4 slices turkey bacon
2 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a bowl, mix the cream cheese, chives, and garlic. Divide the mixture into 4 balls.
Place 1 cream cheese ball in the center of each butterflied chicken breast half. Fold the chicken over the cream cheese, wrap with a slice of turkey bacon, and secure with toothpicks. Arrange the chicken in a baking dish. Pour the butter over the chicken.
Bake 30 minutes in the preheated oven, or until the bacon is crisp and the chicken is no longer pink and juices run clear

My friend Ang sent this to me... It was really good.