Pass the cheese, please...

Moving does not make for the finest 4 course meals. Our weekend was filled with Chinese food, cheeseburgers, and pizza. Nothing says "my weekend was hectic" more than Monday morning baggy "fat day" pants.

 

Brian was at a bachelor party in Atlantic City on Friday night and due to some unforeseen circumstances, our moving was kicked into high gear and hangover or not. we had to get a move on. 24 crazy hours, two amazing in-laws, and said junk food later - we are officially bunkered down at the Beavan compound. They have opened their home to us (and my massive pile of laundry) and we couldn't have asked for more, but as extremely GRATEFUL as we are to have them, I think the two of us can honestly say we're ready for the next step in life.

 

Out with the old... (The apartment)

 

In with the new... (Our future home)

 

To lift our spirits, after what can only be described as D-day at the apartment, we went to check out the progress on our home - yes, folks. that is DRYWALL!!! 8 weeks and 2 days until we're in the house, not that anyone is counting... :)

 

Since I (obviously) didn't get much time in the kitchen this weekend, I will throw it back to one of my oldies but goodies. I don’t know about you, but I am a cheese fanatic! The more, the merrier... So, if you're like me you will LOVE these Chicken Cream Cheese Roll Ups

Ingredients

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) - I used shredded Mexican blend and mozzarella!

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

1-2 cup grated cheddar cheese (for topping)

 

 

Directions

1. Set oven to 350°F.

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

3. 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).

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

5. 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).

6. Add in the chopped chicken, onion and cheddar cheese; mix well until combined.

7. Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).

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

9. Unroll the crescent rolls.

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

11. Drizzle a small amount of soup mixture on the bottom of the dish.

12. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.

13. 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.

14. Bake for about 30 minutes.

 

This recipe is PERFECT for dropping off with new moms! It's my go to. Enjoy!