Friday Foodie

My friend and fellow blogger, Tammy, has a food blog entitled "Table for Three" and I stole this week's recipe from there! I cut the recipe in half and after reading Tammy's commentary I made a few changes that she suggested. For her original recipe, along with step by step photos, go here.

Crescent Chicken Casserole


ingredients:

1 1/3 cup shredded Cheddar cheese, divided (I used WW shredded Mexican cheese)
2 chicken breasts, cooked and diced
1 (8-count) can refrigerated crescent rolls (reduced fat)
1 can cream of chicken soup
1 can Rotel mild diced tomatoes and green chilies

directions:

step 1 - boil chicken, season to your palate pleasing and dice
step 2 - preheat oven to 350 degrees
step 3 - butter casserole dish (I used Spam spray)
step 4 - add 1/3 cup cheese to chicken and mix
step 5 - separate rolls, and spoon chicken mixture onto each roll
step 6 - roll up
step 7 - place in buttered casserole dish
step 8 - in a saucepan, melt together soup, 1/3 cup cheese and tomatoes (I had leftover chicken, so I added it as well)
step 9 - pour mixture over rolls
step 10 - bake for 30 minutes in 350 degree oven
step 11 - remove and add remaining cheese and put back in oven to melt
step 12 - spoon out and serve!

(this is a small plate - not a dinner plate!)

This was DE-Lish! When Les walked in the door Monday evening he said, "mmmm... something smells good." I love when that happens! And this tasted as good as it smelled. In fact, I wish I hadn't cut the recipe in half! Les rarely gets up from the table for seconds, but he did with this meal. We each started with 2 crescents and Les had a third. I wasn't sure what to fix with it but was in the mood for corn on the cob, so we had corn on the cob and fruit salad. It felt like a summer meal! I think I could make it a "Mexican" meal by adding Spanish rice, beans, chips and guacamole.

Nutritional info: 195 calories/ .6 g fiber/ 7.6 g fat/ 4 WW points per crescent.

Thanks, Tammy!