Ingredients: -Makes 6 servings -2 cans of crescent rolls - 1 can of Cream of Chicken Soup - 2 boneless chicken breast or thighs DIRECTIONS oBoil the chicken then shred oRoll out each individual crescent oPlace a tbsp of shredded chicken in the center and roll oBake for about 5 mins until they are starting to turn golden brown. oPour Cream of Chicken over the top and bake for an additional 10 mins. oTop with cheddar cheese and bake for 10 more mins or melted to your liking. oEnjoy!!
Healthy Mexican Casserole with Roasted Corn and Peppers
My Favorite Shaughnessy Shepherds Pie! Cook: 11/2 pound lean ground beef 2 chopped onions 2 cup chopped celery 6 garlic cloves minced salt and pepper, when cooked add 2 cups frozen corn stir. Mash 10 cooked potatoes 1/2 cup butter salt and pepper. 9x13 pan Butter salt and pepper to top of potatoes 350 45 min broil to brown top. CS
There’s no prep necessary for this Dump and Bake Italian Meatball and Rice Casserole! It’s the perfect easy dinner solution for your busy weeknights – and your family will love the cozy comfort food! #ad #Rosina #WhatsForDinner @rosinafoods