Crescent Chicken

1 can (8 oz) refrigerated crescent rolls

8 frozen breaded chicken strips

8 slices precooked bacon

8 slices Cheddar cheese

ranch dressing

Steps

1

Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. Separate dough into 8 triangles. Place 1 chicken strip on wide end of each triangle; fold 1 slice bacon in half, placing on top of chicken strip, and add 1 slice of cheese folded into thirds.

2

Roll up each crescent, ending at tip of triangle. Place cheese side up on cookie sheet.

3

Bake 17 to 21 minutes or until deep golden brown and chicken is heated through. Serve warm with ranch dressing.

Comment:  This is really good and so easy to make.  The original recipe called for 4 slices of cheese, but I didn’t read that part and added the whole slice folded into thirds.  A really good mistake!  I loved the slight sweetness from the crescents.  Each ingredient was well blended allowing you to taste each flavor.  This would be great dipped in pizza sauce.

Loaded Chicken & Potatoes

Ingredients:

1 lb boneless chicken breasts, cubed (1″)
6-8 medium skin on red potatoes, cut in 1/2″ cubes
1/3 c olive oil
1 1/2 tsp salt
1 tsp black pepper
1 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp hot sauce (more if you like it HOT)

Topping:

2 c fiesta blend cheese
1 c crumbled bacon

1 c diced green onion

How to Make:

1. Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray.
2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..
3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).
4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.

Serve With: extra hot sauce and/or ranch dressing or sour cream!

Comment:  This was a recipe my beautiful granddaughter Skyler posted.  I couldn’t wait to give it a try and boy was I glad I did.   It makes enough to serve at least 6 so I had plenty to pass on to 3 of my neighbor friends who raved about it too.  Of course, it wouldn’t be natural for me if I didn’t made a couple of changes.  I didn’t have green onions, so I decided to mix some dehydrated onions in with my seasonings.  I also decided to add some French fried onions on top with the bacon and cheese.  Both were great changes.  This is a dish that could be made with ground beef too.  If using ground beef, I would suggest cutting the oil down at least half.  You would want just enough to lightly coat the potatoes.  Actually, this can be done with a spray type oil which would allow you to use even less oil.  After spraying add the seasonings and toss to coat.  About half way through baking, add the ground beef and return to the oven until the potatoes are completely cooked.  This can be sped up by covering the dish with foil.  I can’t wait to give this dish using the ground beef a try.  I know it’s going to be delicious.