My two girls beg me for this dinner each and every week! Maybe it will become one of your family favorites.
1 8oz block cream cheese
2 chicken breasts, cooked & shredded
1 Tbs. onion flake
Dash of milksalt and pepper
1 Crescent Roll (pkg of 8)
Soften the cream cheese. Add chicken, onion, milk, salt and pepper. On a cookie sheet (I line mine with aluminum foil for easy cleanup), combine two triangles of crescent rolls to make four squares. Add chicken mixture to center of each square of dough. Now bring opposite corners of the square together at the top and pinch together to form a square. Bake at 375* for 13-17 minutes, until golden brown.We serve our meal with a baked potato and salad.
6 Tbs. butter
2 cloves garlic(I cheat and use prepared minced from the produce section)
1 1/2 cup parmesian cheese(Get the 5 oz container in the cheese section)
Salt & Pepper to taste1 cup cooked cubed chicken Box of fetticcini
Start cooking the pasta, as the fetticcini takes longer.
Mix all ingredients in a saucepan, bring a boil to melt cheese and butter, turn down to simmer until pasta is cooked. Be sure not to leave on too long, as the cheese will burn if it settles. Don’t add the chicken, as the cheese gets all stuck to it (Ask me how I know!)
I then drain the pasta and serve it up on plates. I then add the cut chicken and drizzle the sauce over the top.
Easy and yummy!!