Char Milbrett is a creative writer and artist from Minnesota. She enjoys sharing recipes, crafts, hobbies, and games from her home state.
Sparks Cooking Connection Recipe
Someone got an energy credit for submitting this recipe to my electric company's newsletter. It got selected, and my hubby looked at it and told me that he'd like me to try it. The recipe itself seemed fairly straightforward.
It's a ten-ingredient dish, divided into a few steps. It involves cooking chicken breasts with pepper, onion, and butter in one pan, cooking the soups in a separate pan, and using yet another baking dish to assemble the recipe and an oven to finalize the cooking process.
- 3 boneless chicken breasts
- 1/4 cup onion
- 1 1/2 stick butter
- 1 can cream of chicken
- 3 stalks minced celery
- 1 minced bell pepper
- 1/2 cup milk
- 1/2 cup water
- 2 chicken boullion cubes, melted
- 1 cup grated cheddar cheese
- 1 can cream of mushroom
- 2 cans crescent rolls
- 1 bag thawed, frozen mixed vegetables
|Prep time||Cook time||Ready in||Yields|
1 hour 35 min
13 x 9 inch baking pan
- Heat oven to 350. Cook casserole for 35 minutes.
- Pan one: Saute chicken in butter with minced pepper, onions and celery.
- Pan two: mix soup mixes and broth and cheese together until merged. Add thawed frozen vegetables to this mix.
- Layer of soup mix in bottom of pan, layer of crescent roll dough, all of the chicken mixture, another layer of crescent roll dough, then, cover with remaining soup mixture.
- Place baking dish in another flat pan and place in oven for 35 minutes.
Easy? I Thought so—But...
I assembled the ingredients. The original recipe said that the person who made it boiled their chicken, then tore the chicken into pieces and then, after all that, sautéed the chicken in a pan with the onion, celery, and the peppers.
I resisted boiling my chicken and placed the raw, minced onion, celery and bell peppers in my frying pan in the pan and placed a full stick of butter in the pan with the vegetables. As soon as the butter started to bubble, I added the three chicken breasts that I had minced into bite-size chunks. Raw of course. Now, I covered the pan and let the moisture stay inside the lid.
Meanwhile, in a Second Pan
I needed to put milk, chicken broth, cream of chicken, cream of mushroom and water in the second pan. I had heated two bullion cubes in the microwave in my half cup of water and made sure the cubes were almost completely melted into the water before I added them to my frying pan of soups.
I added a full bag of thawed, frozen mixed vegetables and a cup of shredded sharp cheddar cheese to the soups. I stirred them lightly and watched them as the heat made the concoction merge together.
Perfect, I thought.
The Baking Pan and the Crescent Rolls
This is where it got a little bit complicated.
The recipe said that I was supposed to break open the tubes and unroll the crescent rolls and place some of the chicken mixture inside the crescent rolls and roll them up.
Meanwhile, this baking pan had to have some of the soup mix in the bottom for the filled crescent roll to rest on.
Then, I grabbed one of the crescent rolls. They are sort of a poofy, light dough and they are precut in a triangle pattern. The recipe said that I needed to scoop some chicken mix onto a crescent and roll it around the chicken and set it in the pan.
This is where I discovered that it was impossible to hold the crescent and fill it. It was impossible to put it down on anything because once the mixture was on top of it, the crescent roll started to melt and get sticky.
I made it through one crescent roll and decided enough was enough. You know, I only had 15 more pieces to roll. So, it was suggested by my hubby that I should just make a layer of the crescent dough pieces on the liquid that was now in the bottom of my baking dish. Then, to take the chicken mix and scoop it across the crescent roll dough. Then, cover the chicken mix with the rest of the crescent rolls and then, cover it with the remaining soup mixture.
Oven at 350 Degrees
I placed my baking dish on a flat baking sheet just in case the whole pan boiled over, since it was very full by this point.
I didn't need to worry, since as the crescent rolls started to bake in their 35 minutes in the oven, the crescent rolls did this amazing magical merging with all the rest of the ingredients and I ended up with a delicious, multi-layered concoction that wasn't what I expected but was everything my hubby had ever dreamed of. According to him, after his first bite.
Yes, It Was Good
The cheese and chicken and butter and vegetables all ended up merging into a very comforting dish. The weather was snowy outside and the dish made everything okay.
© 2017 Char Milbrett
Char Milbrett (author) from Minnesota on March 16, 2017:
Larry Rankin, Thanks for your comment! It was delicious.
Larry Rankin from Oklahoma on March 15, 2017:
Char Milbrett (author) from Minnesota on March 15, 2017:
June Parker, I am sorry that you are caught in that NY snowy mess. Thank you for your comment.
KonaGirl from New York on March 15, 2017:
I really wanted to make it last night with veggies and all, but we are snowed in and can't get to the store for the crescents.
They are working on digging everyone out, but it looks like we won't be going anywhere until maybe tomorrow. More snow predicted for St. Patty's Day. Bummer.
Anyway, lol, soon as I can get the crescents I do want to try it!
Char Milbrett (author) from Minnesota on March 13, 2017:
The layer under the chicken layer, cooks into a semi-firm dumpling texture and the top layer merges with the soup mix and puffs up. It was like eating the bottom crust on a pot pie. Just flavored with the cream soups. It was very good. I also added a thawed bag of mixed vegetables under the first layer of crescents. They could just as well have been added to the chicken mixture. Well. I cannot guarantee that you'll like it, but we're having leftovers of it tonight. Smile.
KonaGirl from New York on March 13, 2017:
Do the rows of crescents get doughy, mushy or soggy? I am having a hard time visualizing what happens to them when they are not browned, and instead covered in a sauce.
We are getting another noreaster blizzard tomorrow and really want to make this if it is as delicious as you make it sound.