Most Talked About Recipe

A long time ago (12 years ago maybe), my sister Kristi introduced me to a recipe for Chicken Roll Ups. They were delightful. I would forget about them. But when I remembered them, I would eat them. And love them.

In college, my roommate Amanda made them. I don't remember what she called them but I do remember one thing she did differently.

Then I moved to Virginia. And my friend made them. But she called them Chicken Pillows. And made them a little differently.

When my sister Kim came to visit me in Virginia 1 1/2 years ago, I made them for her and her family. Apparently this was her first time partaking of them. And she ,too, loved them.

About a month ago, my sister Andrea was telling me about this recipe she was going to try, called Chicken Pillows. She told me about the recipe and they were very similar but had a few differences from my Chicken Roll Ups. I laughed as I thought everyone in my family had now been introduced to this recipe.

2 weeks ago I was visiting my friend Anitra in Virginia and she told me about a recipe for Chicken Pillows. Once again, the idea was the same, but had small differences.

Now I truly believe that the whole world has made/tried these. But apparently there are several variations out there. So I will share it for those few people who haven't yet experienced them, or want to try a different variation.

Chicken Roll Ups


2 cups cut up chicken
8 ounces cream cheese
2 sticks celery- chopped
1/2 cup onion- minced
1/4 cup silvered almonds
1/8 teaspoon pepper

2 cans crescent rolls or biscuits
4 Tablespoons melted margarine
2/3 cup Stovetop stuffing


Roll out rolls.
Put 1/2 cup of mixture on each roll.

Roll up, dip in margarine and roll in crumbs.
Place on cookie sheet.

Bake at 375° for 30 minutes.

Top with gravy- can of cream of chicken soup diluted with no more than 1/2 can of milk.

So delicious. And I think they make great leftovers. We found out that they even freeze well.

Here are the different versions I have heard of:


Amanda's- used bread crumbs instead of stuffing to roll them in. I usually don't have stove top or am too lazy (or hungry) to take the time to coat them so I just eat them plain. This time I made them, I used bread crumbs. There was a little too much coating for me. I preferred the plain.

I ran out of margarine and bread crumbs so 2 stayed plain. The plain ones cooked a little faster!

Martha's- put mushrooms rather than almonds and celery. I'm not a fan of mushrooms.


Andrea's- didn't call for almonds, celery or onions. And says to use cream of mushroom soup instead of cream of chicken. Don't really understand that one...


Anitra's- says to put in parmesan cheese and green onions with the chicken and cream cheese. Interesting.
I had never even thought of adding cheese to the mixture. So I gave it a try. Can't say I noticed a huge difference. But "cheese makes everything better..."



I prefer using the biscuits rather than the crescent rolls. They are easier to stuff as with the crescent rolls you have to somehow wrap the small amount/oddly shaped dough around the filling. With biscuits you just fold in half and pinch the dough edges together.

Crescent rolls were much cheaper than the biscuits so we went with those this time.

Have you had/made this recipe before? How is yours different? The same?

Fast, Cheap and Easy

and delicious.

I found this recipe while flipping through a magazine while the Kindergarten class I was subbing for was enjoying their nap time. It looked easy and yummy. And I have a bunch of broccoli left over from our Relief Society dinner.

It was so fast and easy.

Chicken & Broccoli Alfredo
from http://www.campbellskitchen.com/

1/2 of a 1-pound package linguine or spaghetti

1 cup fresh or frozen broccoli flowerets

2 Tablespoons butter

1 pound chicken breast- cut into 1 1/2-inch pieces

1 can (10 3/4 ounces) Cream of Mushroom Soup

1/2 cup milk

1/2 cup grated Parmesan cheese

1/4 teaspoon ground black pepper

Prepare the linguine according to package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of cooking.

Drain the linguine mixture well in a colander.

Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often. Stir the soup, milk, cheese, pepper and linguine mixture in the skillet. Cook until the mixture is hot and bubbling, stirring occasionally.

Serve with additional Parmesan cheese.

I read some of the reviews from other people who have made it. They recommended adding a little garlic. I had a little bit of Herb & Garlic Cream Cheese so I put that in there. I am not sure what difference it made but it was tasty. But a little garlic would make it even more delightful.

I LOVE that you put the broccoli in with the pasta to cook it.

We ate it with a side of carrot sticks. And not just any carrot sticks. The BEST carrots in the world. Truly. They are Al's Carrots grown in St. Paul, Alberta. They are only available at Sobey's (to my knowledge). When I bought some last week the cashier said they will be gone in 3 weeks. If you have the means, I highly recommend picking some up!

yummy.

I have been trying new recipes. It's the blogging about them that is the hard part for me. I made this yummy recipe a couple weeks ago. There was a little bit left over and it was equally delightful for lunch the next day. It is so delightful, I suggested we have it for our Relief Society's March 17th party dinner. MMmmm. I hope there is lots leftover. Ha!

Cashew Chicken & Broccoli
from Pillsbury

1 cup uncooked rice
3 Tablespoons soy sauce
2 teaspoons grated gingerroot
1 teaspoon sugar
1 teaspoon sesame oil (if desired)
1 pound chicken breast- cut into bite-size pieces
3/4 cup chicken broth
1 1/2 teaspoons cornstarch
1 Tablespoon vegetable oil
2 cups fresh broccoli florets
2 green onions- sliced
1 cup salted roasted cashews

Cook rice.

Meanwhile, in a large bowl, mix soy sauce, gingerroot, sugar and sesame oil. Stir in chicken until coated; let stand 15 minutes to marinate.

In a small bowl, stir 1/4 cup of the broth and the cornstarch until cornstarch is dissolved; set aside.

In skillet, heat vegetable oil over high heat. Remove chicken from marinade and add to heated oil in skillet; reserve any remaining marinade. Cook chicken about 3 minutes, stirring frequently, until no longer pink in center.

Stir broccoli and remaining 1/2 cup broth into chicken in skillet; cover and cook 1 minute. Stir in onions and cashews.

Stir reserved marinade into cornstarch mixture. Stir into chicken mixture; cook and stir 1 to 2 minutes or until sauce thickens slightly.

Serve over rice.

We like to put sesame seeds on our stir fries. Although in this picture it looks like I like a little stir fry with my sesame seeds!

The sauce didn't really thicken- it actually disappeared. So when I make this again I think I will double or at least 1 and a 1/2 the marinade.

Crunchy Poppyseed Chicken Salad

I fed the sister missionaries last night and wanted to make something simple, delicious and nutritious. I really liked it. I got this recipe from the free recipe magazine from Kraft. In Canada it is What's Cooking and Food & Family in the U.S. (click on the name to get your copy today) If you aren't getting it- you need to!

It calls for 2 red peppers... I changed my recipe to 1 and actually didn't even put in 1/2. I don't like peppers though- so do as you wish.

Crunchy Poppyseed Chicken Salad

4 cups broccoli slaw

1 large red pepper- thinly sliced (about 1 cup)

4 medium carrots- shredded (about 2 cups)

1 can (8 oz) pineapple tidbits-drained

6 oz chicken breast- cooked and cut up

1/2 cup Poppyseed dressing

1/4 cup cashews

Combine all ingredients except dressing and cashews in large bowl.

Add dressing. Toss to coat. Sprinkle with cashews before serving.

There is some leftover so I think I will go eat some right now! Enjoy!