Chicken 'N Dumplings

To Poach Chicken Breasts:


You'll need boneless, skinless chicken breasts, seasonings of choice.


Place chicken breasts in baking pan in single layer.  Sprinkle liberally with seasonings.  Cover pan tightly with aluminum foil (covered casserole dish may also be used) Put in 350 degree oven, they will poach in their own juices.  Test for doneness.  


Once done, using two forks shred the chicken and set aside.


Remaining ingredients:


2 cans Pillsbury Crescent Rolls
3 cans Cream of Chicken Soup
2 cups chicken broth


Pre-heat oven to 400 degrees.  Using a whisk mix the soup and broth, set aside.  Spray a 9 x 13 glass baking dish with non stick cooking spray.  Separate the crescent rolls into triangles and place a small amount of shredded chicken in the middle of each triangle.  Fold the triangle's up over the chicken to create a little "pillow" making sure all the chicken is encased in pastry.  Place chicken filled crescent rolls into the baking dish, folded sides down.  Pour soup and broth mixture over the top.  Bake for 30 minutes.  Serve with rice or potatoes. 

Classic Macaroni & Cheese

Instead of macaroni I use Cellentani pasta, which is a longer, curlier macaroni noodle. The cellentani holds the cheese really well so you get a nice cheesy piece of pasta in every bite! I have about ten different mac & cheese recipes but this is my favorite! I can't keep Maddie out of this when I make it, she says she likes it better than Kraft, which is saying a lot for my picky girl!

Ingredients:

1 8 oz package of cellantani (or macaroni if you prefer) I sometimes add a bit more

2 tablespoons butter

2 tablespoons all purpose flour

2 cups milk

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper

1 8 oz block SHARP Cheddar cheese, shredded & divided (I actually shred a little more than 1/2 of the block, then cut the remainder in chunks.

Prepare pasta according to package directions, drain & keep warm. Melt butter in a large saucepan or Dutch oven over medium low heat; whisk in flour until smooth. Cook, whisking constantly for 2 minutes. Gradually whisk in milk, and cook whisking constantly for 5 minutes or until thickened. (It helps to have all your ingredients pre measured so you don't have to keep stepping away from the stove) Remove from heat. Stir in salt & pepper and 1 cup of the shredded cheese, the chunks of cheese and the cooked pasta.

Spoon pasta mixture into a lightly greased 2 qt. baking dish, top with remaining 1 cup cheese. Bake at 400 for 20 minutes or until bubbly. Let stand 10 minutes before serving.

Makes 2-3 main dish or 4-6 side dish servings.

* a lot of the time I double this recipe because it's so good everyone complains that it's gone too soon!