This is the first time I have made this. The recipe is from America’s Test Kitchen. I did make the sauce a little differently then the recipe, simply because I didn’t have everything in the house at the time. It still was good. I’m not sure if my husband will like it. I’ll find out when he comes home from work.
I combined two recipes to make the chicken. I thought it was okay, but my husband said he really liked it. If I were to make it again I would probably make it a little differently. I made homemade mash potatoes and heated up some frozen veggies to go along with the chicken.
I plan on trying a homemade crescent roll recipe soon. I will also be checking to see if they freeze well and if so what is the best method (cooked or uncooked). My husband and kids all like these.
2 (8 oz) cans Refrigerated Crescent Dinner Rolls Dough
2 cups finely chopped cooked chicken
4 oz cream cheese, softened
3 1/2-7 oz green salsa verde (optional)
chopped onions (yellow or green, any amount desired)
2 cups grated cheese
Set oven to 325 degrees. Combine chicken, cream cheese, salsa, onions and 1 1/2 cups cheese. Roll up 1 tbsp (or a little more) of mixture in the crescent rolls. (You can seal 2 crescent roll triangles together to make larger rolls, you would use more filling.) Then place the crescent rolls seam-side down on a lightly greased pan and sprinkle with remaining grated cheese. Bake for about 30 minutes.