Jul 11, 2009

On the Next Episode . . .

. . . of Adventures of Cooking with Whitney, Whitney makes an original recipe! Chicken Cordon Bleu in a Biscuit is a wonderful twist on a classic recipe. Created while Whitney was standing at her register at work with no customers in the entire store, it is inexpensive, easy, and delicious. This is what boredom creates!

Chicken Cordon Bleu in a Biscuit

2 chicken breasts (chicken)
2 cans of crescent rolls (cheap option [CO]: Western Family Crescent Rolls, original)
1 can cream of chicken soup
Swiss cheese (CO: Western Family Swiss Singles)
Ham (CO: Western Family thinly sliced ham)

Preheat oven to 375*. Cut the chicken into cubes, big enough for one to each roll. Cook the chicken in the microwave until cooked through. While the chicken in cooking, pop open the crescent rolls. Make sure no one is around because when it pops open unexpectedly and you drop it on the ground, you feel kind of stupid (not that I would know . . .). Keep the rolls in squares instead of separating them into triangles, so you should have 4 squares from each can. Take the swiss singles and put one half on each crescent roll square. Then put the ham on top. Next, take the cream of chicken soup and mix it with 1/3 can of milk. When the chicken is completely cooked, place a piece on top of the ham and spoon a dollop of cream of chicken soup on top. Not all of the soup will be used. Fold the crescent rolls over and put on a greased cookie sheet. Stick in the oven for 11-13 minutes, until golden brown. And voila! You're done!

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