Have you heard of Once A Month Cooking? It’s where you gather everything you need for a month worth of meals, make them all in one weekend and then freeze them to eat all month. It’s all the rave and there are quite a few blogs about it.
There’s even a book on it if you are inclined to read more about it.
Now I don’t partake in this event. I don’t cook dinner every night, or even once a week. I cook dinner once a month, maybe twice if I have to. You see, my husband likes to cook and if he wants a good meal he knows he should make it himself. It’s not that I don’t know how to cook, I would just rather eat it than make it. I mean why spend all that time chopping and sautéing and cooking and seasoning and then only spend 10 minutes enjoying it?
Don’t think that I get off too easy. I do heat up leftovers and make vegetables for a side dish most nights. If I didn’t all we would have for dinner is meat and potatoes and maybe some bread. I will admit that I am horrible at making garlic bread. I burn it Every… Single… Time… And if you still think I have it made with a husband that cooks, we do have a rule in our house:
“Whoever doesn’t cook the meal has to clean up the meal and all the preparation dishes too.”
Recently though, I came across a recipe on Pinterest that I decided to make one night. If you ever check my Food board on Pinterest you will not find much there (at least not for dinner). So here’s a meal that I made last month and I think it turned out well.
Chicken Crescent Roll Casserole
adapted from Recipezaar.com
2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 (10 3/4 ounce) can 98% fat free cream of chicken soup, undiluted
3/4 cup grated cheddar cheese or swiss cheese
1/2 cup milk
4 ounces cream cheese (very soft)
2 tablespoons butter (very soft but not melted)
1/2-1 teaspoon garlic powder
1 tsp minced onion flakes
2 large cooked chicken breasts, finely chopped
1/2-3/4 cup finely grated cheddar cheese
1/2 tsp seasoning salt
1/2 tsp ground black pepper (or to taste)
2 Tbsp. milk
1-2 cup grated cheddar cheese (for topping)
Set oven to 350°F. Spray a 9x13 dish with cooking spray. Mix together milk, 3/4 cup cheese and undiluted chicken soup (can season with black pepper if desired).
For the filling --- in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 tablespoons milk; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste. Unroll the crescent rolls.
Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top and sprinkle with 1 cup (or more) grated cheese. Bake for about 30 minutes.
Not too shabby if I do say so myself!