Italian Crescent Casserole

• 1 lb. Ground Beef Cooked and drained
• 1 C. Garlic Tomato Pasta Sauce
• 1 Can refrigerated crescent dinner rolls
• 1 1/2 C. Shredded Italian Cheese Blend
• 1/4 tsp Basil

In skillet mix cooked beef and pasta sauce until warm.

Separate crescent rolls place in 9 inch glass pie plate in spoke pattern with tips overlapping rim. Press together dough on bottom of pan.

Sprinkle with 1 cup cheese. Spoon beef mix in and bring tips over filling to meet in center not overlapping in process. Sprinkle with remaining 1/2 cup cheese and basil.

Bake 15-20 minutes at 375˚

Crispy Cheddar Chicken

• 4 Chicken Breasts
• 2 Sleeves Ritz Crackers
• 1/4 tsp Salt
• 1/8 tsp Pepper
• 1/2 C. Milk
• 3 C. Shredded Cheddar Cheese
• 1 tsp Parsley

Sauce

• 1 can Cream of Chicken Soup
• 2 Tbs Sour Cream
• 2 Tbs Butter

Cut Chicken Breasts into 2-3 Chunks.

Grind ritz crackers in food processor.  Add salt and pepper.

Pour Milk, Cheese, and Cracker crumbs into 3 separate containers.

Spray cooking spray on baking sheet.

Dip chicken into milk, then press cheese into chicken and press into cracker crumbs. then place on baking sheet. Cheese will fall off in process but as long as some stays on it it'll work just fine. 

Sprinkle chicken with parsley.

Cover chicken with tin foil and bake at 400˚ for 35 minutes. Remove foil and for additional 10 minutes or Until chicken is golden brown and crispy. 

In sauce pan combine Sauce ingredients with a whisk. Stir over medium heat until sauce is nice and hot. Serve over chicken.

Chicken Pot Pie Cupcakes

• 1 Chicken Breast Cooked and Diced
• 1 Can Cream of Chicken Soup
• 1 C. of mixed veggies
• 1 C. Shredded Cheddar Cheese
• 1/2 Tps Thyme 
• 1/2 Tbs Basil
• 1 tsp Onion Powder
• 1 tsp Garlic Salt
• 2 rolls of refrigerated Biscuits (Grands)

Preheat Oven to 400˚
In large bowl combine chicken, soup, veggies, cheese, herbs, and spices. Greases muffin tin and place biscuits in each cup pressing to sides. Spoon mixture into biscuit cups. Slide into oven and bake for 15 minutes.

I have also used the crescents you can buy uncooked in rolls and put some dough over cups after filling with mixture. 

Chicken Cordon Bleu Pasta

• 2 Chicken Breasts Cooked and Cut into Strips
• 3/4 C. Bacon Cooked and Cut into Strips
• 3/4 C. Diced Ham
• 10 oz. Penne or Ziti PAsta
• 2 C. Heavy Cream
• 8 oz. Cream Cheese
• 1/2 tsp. Onion Powder
• 1/2 tsp Garlic Salt
• 1 1/2 C. Shredded Swiss Cheese
• Bread Crumbs

Cook Pasta according to box directions and drain. 

Heat cream cheese in sauce pan until melted stir in heavy cream. stir until completely combined. Add Onion Powder and garlic salt. Stir in 1 cup of cheese. until smooth.

In casserole dish layer noodles, chicken bacon and ham. Pour sauce over top and sprinkle with 1/2 cup of cheese and bread crumbs.
Bake at 350˚ for 15 Minutes.

Philly Cheesesteak Sloppy Joes

• 1 Tbs Olive Oil
• 1 Med. Onion Chopped
• 1 Green Pepper Chopped
• 1 Pound Ground Beef
• 2 Tbs Steak Sauce
• 1/2 C. Beef Stock
• Salt and Pepper
• Rolls or Buns

Cheese Sauce

• 1 Tbs Butter
• 1 Tbs Flour
• 1 C. Milk
• 1 C. Provolone Shredded

In Skillet cook onion and green pepper in oil until soft. Add beef and cook until browned. Drain fat. Stir in steak sauce and beef stock and season with salt and pepper. Bring to boil and cook 2 min. 

Cheese Sauce
Melt butter in sauce pan. Stir in flour and mix into butter well. stir in milk and bring to bubble and let thicken. Turn off heat and stir in cheese. 

Spoon beef mixture on toasted buns and add cheese sauce.

If desired add mayo, lettuce, tomato, and onion to sandwhich.