Experiment Alert!
We had friends over for dinner last night and I made these. As they were coming through the door, I had a bit of a panic and started chastising myself for serving “experiment food” to guests. I don’t think I’ve ever served something I’ve never made before, or seen a recipe for, to guests. And I don’t think I’ll do it again!
Not because they didn’t turn out, but because of the anxiety I felt as they were coming in the door, worried if dinner would be any good at all!
But as I took them out of the oven, I knew all would be fine…and it was!
Tasty, tasty, tasty dinner…
Cranberry Chicken Crescents
Yield – 8 servings or 16 crescents
Preparation Time – 15 minutes
Cooking Time – 18 minutes
Ingredients
- 2 cups shredded chicken ($1.50)
- 1 15 oz. cans cranberry sauce ($.89) On special from last winter!
- 2 cans Pillsbury Crescent Rolls ($2.50)
- 2 lbs. green beans, trimmed and steamed ($1.98)
Directions
- Preheat oven to 375.
- In a large mixing bowl, combine the shredded chicken and cranberry sauce. Let sit for about 10 minutes and then carefully drain any extra liquid.
- Stretch the crescent roll dough slightly and place the larger part on a greased baking sheet. Add 1/3 to 1/2 cup of the chicken and cranberry mixture to the larger part and then wrap the crescent roll around it. Bake in the preheated oven for 15 to 18 minutes, or until crescent roll is cooked through in the middle and browned on top.
- Steam the green beans.
- Serve Chicken Cranberry Crescents with green beans.
Cost $6.87 for 8 servings!
If I had the ingredients, we would be eating these tonight. They look like they have cheese or something else decadent in them but this sounds like a great way to use the leftover craberry sauce after the holiday dinner too! They look great but I do understand the anxiety of serving new stuff to guests and I am glad that it worked out 🙂
Thanks for the link! We made this awesome chicken and vegetables the other week, and it’s definitely well below the $5/meal mark. And SO yummy. Plus, gluten free!
Your crescents look amazing.
Looks delicious!! This would even make an amazing appetizer!
What if you substituted turkey breast for the chicken? Thinking ahead to upcoming holiday meal leftovers. : )
This will be so good with leftover turkey after Thanksgiving! I linked up my Asian Chicken and Rice soup, which I made for my oldest son because he is feeling a little under the weather.
Wow, Erin that sounds delicious and simple! Thank you I’m glad your experiment turned out well for all of us! 🙂 I often make new things for guests and I suppose I’m brave but I don’t worry too much about whether or not it’s good. I love to experiment and mix things up, etc… Happy experimenting! 😉
This looks amazing! What a lovely simple recipe. It will be on my menu this week 🙂
Hope you enjoy it Lindsey!
I now know what I will be doing with some of the Thanksgiving turkey leftovers! I can see turkey, cranberry, and stuffing all in one…
ingredients that I don’t have for this are on my shopping list and for dinner tomorrow night!
Hope you enjoy it!
I made these the other night – so yum! I thought they could use a little spice to counteract the sweet, so I made them again a few nights later and sprinkled a little pepper on the mixture before I rolled them. They were great that way, too!
These look delicious! I’m making them this week. And keeping it in my library for after Thanksgiving. I’m also thinking this could work for a brunch, using cooked sage sausage and adding a little cheese on top. Thanks!