Recipes From Kathys' Kitchens

I love talking with my friend, author  Kathy Cretsinger, about recipes and gardening. She is a great cook.

 

CRESCENT ROLL CHICKEN CASSEROLE from Kathy Cretsinger

 

1 Crescent Roll Tube

1 cup finely chopped chicken

1 cup shredded cheese, I use Sharp Cheddar

1 can Cream of Chicken Soup

¼ cup milk

Oven 350 degrees. Grease 8x8’ pan. Mix soup, milk, and ½ cup cheese. I added a couple of spoons sour cream. Mix well and pour in bottom of pan. Separate crescent rolls. Mix chicken and ½ cup cheese. Put a small amount, I did about 2 teaspoons on crescent roll and roll up. Seal edges. Place on top of soup mixture. Do this to all of them. Bake 350 for 23 minutes. I let it set for a few minutes. 2 crescents is one serving.

 

Pull Apart Bread, also from Kathy C.

1 loaf Sourdough Bread or I think you can use French Bread.

Score the bread almost to the bottom of the loaf in a diagonal, then turn it around and score it again. I do mine on aluminum foil, since I bake it and it's easier to handle.

Melt 1 stick of butter

Add, 2 Tablespoons garlic powder and 2 tablespoons dried parsley.  

Pour over the bread and get down in the cut places. Fold foil over bread. Bake at 350 for 30 minutes. 

 

And here’s a recipe we enjoy in the McKinsey home.

Chicken Pot Pie with Biscuits

Prep Time10minutes

Cook Time25minutes

Total Time35minutes

Ingredients

• 3 cups cooked shredded chicken

• 2 10.5oz cream of chicken soup

• 3 cups frozen vegetables

• 2 tsp minced garlic

• 1/2 tsp ground black pepper

• 1 cup shredded mild cheddar cheese

• 1 cup shredded mozzarella cheese

• 16 canned biscuits

• 2 tbsp butter melted

Instructions

1. Preheat oven to 375°F.

2. Spray a 13×9-inch baking dish with nonstick spray.

3. In large bowl, combine the chicken, cream of chicken soup, frozen vegetables, garlic, and shredded cheeses.

4. Mix until combined.

5. Pour the mixture into the baking dish.

6. Now grab the can of biscuits.

7. Cut each biscuit into quarters, then place in a large bowl.

8. Drizzle with the melted butter, and toss.

9. Bake the biscuits for about 5-7 minutes on a lightly grease baking sheet.

10. Top the chicken mixture with the biscuits.

11. Bake, uncovered, for 20 to 25 minutes.

12. Let cool until it’s safe to eat.

13. Serve & enjoy!