Boil the chicken breasts until tender; debone.
Divide the breasts in halves so there are 8.
Take a package of 8 crescent dinner rolls.
Roll out and lay pieces of chicken and sliced Velveeta cheese on top.
Roll up.
Place in greased 9 x 13-inch dish.
Brown rolls in 400\u00b0 oven.
Take out.
Warm the soup and 1/2 can of milk.
Pour over the chicken breasts.
Put back in the oven and heat until the mixture bubbles.
Saute onion and pepper in small amount of
oil. Add this to the chicken. Add sour cream and cheese.
Mix well.
Flatten each biscuit and add a teaspoonful of chicken mixture.
Roll up biscuit and put all biscuits on a cookie sheet.
Bake for 10 to 12 minutes at 400\u00b0 until browned.
Add soup and milk in saucepan and heat. Pour over biscuits in casserole dish and bake 30 minutes longer at 350\u00b0.
Roll out crescents on nonstick baking sheet and place 1 tablespoon of chicken inside each roll. Add a heaping teaspoonful of cheese on top of chicken. Roll up, starting at the short side of the triangle. Bake 11 to 13 minutes at 350\u00b0 until lightly golden in color.
Pound meat until thin.
Place slice of ham, cheese and tomato on each piece and roll up.
Secure with toothpick.
After chicken is cooked and cut up, add remaining ingredients along with small amount of stock from chicken.
Cook until vegetables are just done.
Let cool.
Make 1 1/2 recipes Bisquick biscuits, roll in large rectangle and put in chicken mixture.
Roll up and put on large cookie sheet.
Bake 25 to 30 minutes at 375\u00b0. Serve with chicken gravy.
o thaw.
Lay the chicken breast on a piece of
archment paper. Add the ground chicken, garam masala, breadcrumbs, currants and
Cut ham into strips if desired; roll in chicken breast or thigh and place cut side down in large baking dish. (You can use deli ham for this, also. Pound chicken flat, lay a slice of ham over, and roll up).
FOR SAUCE: Saute onion, celery, green pepper,and garlic in oil until soft.
Add tomatoes, broth, chili sauce and all other ingredients.
Bring to a simmer; Pour over chicken pieces.
Cover and bake@ 350F for 1 to 1 1/2 hours.
Serve over hot cooked rice.
Melt cream cheese slightly in a microwave. Mix with shredded chicken.
Separate rolls. Start at widest part of rolls and spread with chicken mixture. Roll up and seal at point.
Dip each roll into melted butter and then roll in stuffing to coat. Place roll ups in a greased 7 x 11 (best) or 9 x 13 inch pan.
Mix mushroom soup, sour cream and water. Pour mixture over roll ups. Bake in a 375 degree oven until light brown for approximately 20 to 25 minutes.
Enjoy!
Flatten chicken with meat mallet.
Place
ater. Add chicken pieces; turn to mix. Refrigerate up to 12 hours
et cool.
For each roll, place a sheet of nori
Flatten chicken to 1/4 inch thickness.
Place 3 slices of pepperoni and 1 slice of cheese on each.
Roll up tightly and secure with toothpicks.
Place in greased 11 inch x 7 inch x 2 inch baking dish.
Spoon pizza sauce over rollups.
Cover and bake at 350* for 35 to 40 minutes.
Uncover, top with remaining cheese.
Bake 5- 10 minutes longer or until cheese is melted.
Sprinkle with parsley if desired.
Serves 4.
Flatten chicken to 1/4-inch thickness.<
Bake chicken ahead of time (I use 3 chicken breasts).
Set aside.
Mix soup, broth and cheese.
Place in microwave for 2 minutes on High.
Pinch chicken up.
Place inside crescent rolls. Roll up.
Pour soup and cheese mixture on top of crescent rolls and chicken.
Bake at 350\u00b0 for 1 hour.
(My children's favorite dish.)
Saute onion in oleo until clear.
Drain.
Drain chicken and cut up in bite size pieces.
Add 1 cup cheese, sour cream, hot sauce, onion, salt and pepper.
Mix well.
Roll biscuits as thin as possible.
Spread chicken mixture on biscuits.
Roll up as for jelly roll.
Place on cookie sheet and bake 12 minutes at 450\u00b0.
ind as equivalent).
Pound chicken breasts to about 1/4
50\u00b0F.
Place each chicken breast between 2 pieces of
Pound out chicken breasts between waxed paper, until
Slice the chicken breasts into thin strips.