Sunday, July 3 - Dinner
Sunday Chicken & Rice
Orange Tapioca Salad
Lettuce Salad
Green Beans
Fresh Fruit & Dip
Supper
Ham Balls
Baked Potatoes
Baked Beans
Mom's Mac n Cheese
Mom's Green Salad
Fresh Fruit & Dip
Monday, July 4 - Dinner
Marinated Sirloin Steak
Helen's Cheesy Potatoes
Corn
French Bread
Cookie Pudding Salad
Fresh Fruit
Supper
Homemade Pizza
Hot Wings
Honey Crescent Smokies
Chips & Salsa
Fresh Fruit
Desserts
Apple Pie
Peach Pie
Homemade Ice Cream
Chocolate Cake
Peanut Butter Chocolate Bars
Tuesday, July 5, 2016
Monday, March 28, 2016
Chicken Roll Ups
6 oz. cooked chicken breast, chopped
1 can crescent rolls
1 can cream of chicken soup
1/2 cup milk
1/2 cup shredded cheddar cheese
Preheat oven to 350 degrees. Lightly spray a 9x13 pan with cooking spray.
Mix together milk, soup and cheese - set aside. Separate crescent rolls into 8 triangles. Top the large part of the crescent triangle with the chopped chicken. Then put 1 tsp. of the soup mixture on top of the chicken. Roll crescent rolls up. Spread approximately 1/3 cup of soup mixture in bottom of the baking dish. Place crescent rolls in dish. Pour remaining soup mixture over crescent rolls.
Bake for 30 minutes or until bubbly.
1 can crescent rolls
1 can cream of chicken soup
1/2 cup milk
1/2 cup shredded cheddar cheese
Preheat oven to 350 degrees. Lightly spray a 9x13 pan with cooking spray.
Mix together milk, soup and cheese - set aside. Separate crescent rolls into 8 triangles. Top the large part of the crescent triangle with the chopped chicken. Then put 1 tsp. of the soup mixture on top of the chicken. Roll crescent rolls up. Spread approximately 1/3 cup of soup mixture in bottom of the baking dish. Place crescent rolls in dish. Pour remaining soup mixture over crescent rolls.
Bake for 30 minutes or until bubbly.
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