Chicken Bundles

Thank you Cooking Chicks for another super recipe!!

I have made Chicken Roll-ups which is similar to this recipe, but I like this recipe better. What I loved most about this recipe is the CORN FLAKE crumbs, how MOIST it is and the SEASONED soup to go on top. This is definitely one that I will make again and again!

INGREDIENTS:

• 2 c. Shredded Chicken (cooked)
  
• 1 (8 oz) pkg. of Cream Cheese
• 1/2 c. butter
• 1/4 t. Salt
• 1/8 t. Pepper
• 2 T. Green Onion
• 2 tubes of Crescent Rolls
• 1 c. Corn Flakes (crushed)
  
• 1/4 c. Butter (melted)

GRAVY: Heat 1 can Cream of Chicken soup, 1/2 - 1 can milk, 1/2 c. Sour Cream. Season the soup with GARLIC Salt & Pepper and heat through.


DIRECTIONS:

1. Soften Cream Cheese & 1/2 c. Butter. Combine together with green onion and Salt & Pepper. Add the cooked chicken to the mixture.
   
2. Roll up 2 T. of Chicken mixture in Crescent.
3. Dip in melted butter and then Corn Flakes
4. Bake @ 325 for 25 minutes

TIP: We like to serve these bundles with Mashed potatoes and corn. ENJOY!

Chicken Broccoli Stuffing Bake

This recipe is definitely a keeper. Super easy and delicious!
Thank you Cooking Chicks!

INGREDIENTS:

• 2-4 Chicken Breasts (cooked & shredded)
• 1 bag frozen Broccoli (steamed & drained)
• 1 can Cream of Chicken soup
• 1/2 c. Milk
• 1/4 c. Mayo (I substituted this for sour cream)
• 1 c. Cheddar Cheese
• 1 t. Lemon Juice
• Salt & Pepper
• 1 Box Chicken flavored Stuffing

DIRECTIONS:

1. Put Chicken & Broccoli in bottom of a lightly greased 9 x 13 dish.
2. Warm soup, milk and mayo (sour cream) on stove. Stir in Cheese, lemon juice and Salt & Pepper until melted.
   
3. Pour over Chicken in dish.
   
4. Prepare stuffing and sprinkle on top of casserole.
5. Bake at 350 for 45 minutes COVERED and an additional 10-15 minutes UNCOVERED.

TIP:

1. I substituted the mayo for SOUR CREAM because the hubby really doesn't like mayo in casserole dishes.
2. I also cut the bake time in half since everything was already cooked and heated. I baked UNCOVERED for 25 minutes.
   

Peanut Butter Yummies

The perfect peanut butter ooey-gooey deliciousness!

INGREDIENTS:

• 1 c. Sugar
• 1 c. Corn Syrup
• 1 c. Peanut Butter
• 2 1/2 c. Rice Chex
• 2 1/2 c. Corn Chex

DIRECTIONS:

1. Boil sugar & corn syrup for 60 seconds.
2. Turn off heat and melt in the peanut butter.
3. Add cereal and spoon onto parchment paper to cool.

TIP: I like to throw a little Golden Grahams into the mixture because we love Golden Grahams! You could also do a combination of Chex cereals, Rice Krispies and Rice Crispex cereal.

Cereal Candy

INGREDIENTS:

• 3 cubes Butter
• 2 c. Sugar
• 2 c. Corn Syrup
• Sliced Almonds
• Coconut
• box Golden Grahams
• 1/2 box Corn Chex
• 1/2 box Rice Chex

DIRECTIONS:

1. Boil the Butter, Sugar and Corn Syrup for 3 minutes. Remove from heat.
2. Stir in cereal, coconut and almonds until evenly coated.
   
3. Line cookie sheet with parchment paper and spread cereal candy on top to cool. When set break into chunks and serve.
   

TIP: I cut this recipe in HALF because it makes a ton!! I don't measure the cereal. You don't want it to be dry, so adding a little at a time works best. Add cereal until it is gooey and well coated.