Chicken in Crescent Roll & Pear and Blue Cheese Salad

So we had the rents over for din din - so decided to make our all time FAVORITE meal!!  The chicken is soooooo good - everyone I know LOVES it!!  Thanks to Mrs. Perrine for this lovely recipe!  It's so easy too - and you have to cook this from a frozen state, so you can make it ahead of time OR make lots and save for a later date....one time saver is buying pre-cooked chicken...tastes the same and then you don't have to worry about cooking chicken beforehand.  We had this with wild rice, cream of mushroom soup for a topping, and the salad.

Makes 8 servings

Ingredients:

4 cups cooked chicken, diced

8 oz. cream cheese

4 tbsp. melted butter

4 tbsp. lemon juice

4 tbsp. milk

4 tbsp. chopped onion

2 package Pillsbury Crescent Rolls

melted butter

seasoned croutons

Combine cream cheese and butter. Blend in lemon juice, milk and chopped onion.  Add chicken.

Break each package of crescent rolls into 4 squares.  Pinch together 2 triangles to make one square.  Pat each square to 6” size.  Put ½ cup chicken mixture on each square.  Pull up corners and pinch to close.

Dip in melted butter and roll in crushed, seasoned croutons.  Freeze on tray (must not have deep sides, roll gets too doughy when baked in pan with sides).

Bake from frozen state for 45 minutes at 350 degrees.  Serve topped with cream of mushroom soup diluted with ¼ -1/3 can of milk.

Serves 4

This salad was super good!!  Thanks to miss Tiff for this recipe (I swear I have made almost everything on her blog!)  Again - really easy to make and the pears were a good compliment to the chicken!  Enjoy!!

Ingredients:
Cider Vinaigrette Dressing (below)
1 medium bunch romaine
2 medium red or green pears
1/4 cup crumbled blue cheese (1 oz)
2 tablespoons chopped walnuts

Dressing:
1/4 cup olive or vegetable oil
2 Tablespoons cider vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
Dash of ground pepper

Make Cider Vinaigrette.

Remove any limp outer leaves from the romaine and discard. Break remaining leaves off the core, and rinse with cool water. Shake off excess water and blot to dry, or roll up the leaves in a clean kitchen towel or paper towel to dry. Or use a spinner to dry leaves. Tear the leaves into bite-size pieces. You will need about 8 cups of Romaine pieces. Place romaine in the bowl.

Cut each pear into fourths. Cut the core and seeds from the center of each fourth. Cut each fourth into 1/4 inch slices, add to romaine. Add the cheese and walnuts to romaine.

Pour the vinaigrette over the salad ingredients, and toss. To keep salad crisp, serve immediately