pleased to bring you this recipe in cooperation with …

over at BlessedwithGrace

**REPOST** This is a revamped version of Live.Love.Eat’s Baked Crescent Almond Chicken. We took out the green pepper (we not likey so much) and added onion. We also did not use the almonds, we used CHEESE!!! Cause we are big cheese lovers in this house!!! We did tweak the amounts a bit to suit our tastes. We also used cream of mushroom soup per the advice at the end of the post on Live.Love.Eat. So here is the “new” recipe. You can see my helper in the picture!!

Cheesy Crescent Chicken

2 1/2 c. shredded Rotisserie Chicken

1/2 package of frozen spinach, thawed and drained

1 medium onion, diced

2 c. shredded sharp cheddar cheese, plus 1/2 c. to go on top just before baking

2-4 cloves minced garlic (you likey garlic, you add more)

3/4 c. cream of chicken OR cream of mushroom soup (undiluted)

1/2 t. salt

2 packages crescent rolls

**Put cooled chicken pieces into a large bowl. Add spinach , onion, cheese, garlic, soup and salt. Mix well. Place crescent rolls on GREASED cookie sheet, leaving triangles of dough attached to each other. Pinch seams of dough together to make one large rectangle of dough. Place chicken mixture down the center of the rectangle of dough, leaving a margin of dough on either side of mixture. Cut with a knife from the chicken mixture out to the edge of the rectangle on either side, making strips that are still attached to the dough underneath the chicken mixture.

**Fold up ends of dough up onto the chicken mixture. Then , overlap the strips over the entire length of chicken mixture for a criss-cross effect. Sprinkle with cheese. Bake at 375 degrees for 25 minutes. Let rest 5-10 minutes before cutting to serve.

Let’s join in on the fun with  Lisa shall we???

Someone requested more information about the Rice Casserole I have on my menu for this week, so here you go…

RICE CASSEROLE (this is a family fave, but I don’t really follow a recipe, so it’s hard to put one down, adjust to your liking)

What you will need:

2-3 lbs lean ground beef

1 large onion

whatever you season your beef with when cooking

4-6 cups of cooked rice

4-6 cans stewed tomatoes, do not drain

1- 1 1/2 blocks Velveeta cheese

What to do:

Cook your beef and onion together til meat is browned and onions are translucent and tender.

Cook rice according to package directions.  I use minute rice, but any kind of rice can be used, must be cooked before adding.

Open your cans of stewed tomatoes (only open 3-4 to begin with and open more as needed).

Simply layer your ingredients in a oven safe pot, dutch oven or tall baking dish.  You will want at least three layers to have it taste right, more if your pan is tall enough!!   Start with rice, then meat, then tomatoes and top with cheese.   Continue until ingredients are all used!

That’s it, then you bake at 350° for 30-45 minutes to heat everything through and melt your cheese!!  The cheese will be a little  browned and bubbly when ready!!

YUMMY!!!