I was actually quite proud of myself with this one because... dun dun dun... I DIDN'T follow the recipe. That's right, ME, the person who agonized over following instructions to the LETTER. I did not follow the recipe. I thought outside the box- HORRAY! I'm no longer a CYBORG!
OK- it really wasn't that big of a deal. I'm thinking this was kind of a fool proof meal to begin with. I couldn't have screwed it up if I had tried.
Here's the recipe as was given to me if anyone wants to try it:
1 package Cream Cheese
2 diced green onions
2 cups cubed chicken
1 cup drained sliced mushroom.
1/4 cup butter
Corn Flake Crumbs
Last time we made this (sans onions and mushroom per hubby request) it was a touch on the WAY TO RICH side for us. Though it may have been because it was missing half the ingredients. Anyhow! This time, I tried to think of something to tone it down so I used:
1/2 package of cream cheese
1/2 cup light mayo (we're trying to be somewhat healthy here)
1 can of cubed chicken
a bunch (that means I'm not sure how much) of finely chopped broccoli- I used my food processor. I LOVE that thing!
Oh- and just for fun I added some italian seasoning. Figured it couldn't hurt.
The outside was the same- Dip in Butter then roll in crunched up corn flakes.
Ahhhh! Aren't they pretty? I'm not sure you can tell but I love cooking on my pizza stone. Everything seems to turn out perfect. It may seem unorthodox to cook on a round pan when one isn't cooking anything round but... I'm NO LONGER A CYBORG! Remember?
Besides- I'm too cheap to go out and by another stone pan if this one works just fine.
NOW- question for the bakers out there, how does one create crescent rols that actually still look like crescent rolls when you pull them out of the oven? Mine always puff up and look all funky. Especially with the corn flakes all skewompus.
For the gravy I used my Magic Mix from earlier but instead of water I used the broth from the can of chiken. Yum! It was so easy and perfect! Though if you are following the recipe:
1 can cream of chicken soup
1 cup sour cream
It's still really yummy I just was trying to be frugal and use only what I had on hand.
Now, I'm always looking for ways to improve and I actually found the crescents were a little limiting. I could only get a small amount of filling in them. Maybe I just don't know how to make crescents. Either way I though: you don't see filled crescent rolls at the grocery store in the frozen foods isle. They just have those big round things- so why not! This was great. I was able to get a ton of yummy filling in AND it didn't end up looking all funky after it was cooked. It's just a rectangle rolled up and instead of a triangle. So, unless I learn a new technique for Crescents I think I'll just do this from now on.
Question: since I'm using an entirely different filling AND rolling into a roundish something or other, I guess it's no longer the Chicken Crescent Rolls recipe I started with. What should I call this concoction?