Chicken Ranch Pillows

Ingredients:
2-3 chicken breasts
8 oz. cream cheese
2 pkg. crescent rolls
2 tsp salt
1 ranch dressing mix (or make your own mix as I did: 2 Tbsp parsley, 1 tsp dill, 1 tsp garlic powder, 1 tsp onion flakes, 1/2 tsp basil, 1/2 tsp pepper)

Directions:
Preheat oven to 350. Boil chicken with 1/2 in. of water covering the chicken and add salt. Boil about 10-15 minutes on medium high. When water froths, check to see if chicken is done. Drain and rinse briefly with cold water. Shred chicken. Add cheese by thirds into chicken. Add ranch dressing mix. Roll out crescent rolls and scoop a Tbsp of chicken mixture on large part of the triangle and roll up. Bake 11-14 minutes.

Chicken Rolls

1  8-oz. package cream cheese 4 cups cooked cubed chicken
¼  cup butter, softened           (about 5-6 breasts)
⅛ tsp. pepper                                 1 4-oz. can mushrooms (stems and pieces)
2 cans crescent rolls                   1 cup bread crumbs
½ cup melted butter or marg.

Cream together cream cheese, butter and pepper, fold in chicken and mushrooms.  Roll out rolls, place ¼ cup mixture in each. Seal edges by pinching together.  Dip into melted butter and roll in bread crumbs. Bake on ungreased cookie sheet at 325 for 30-40 minutes. Top with gravy.

Gravy – 2 cans cream of chicken soup and ½  can of milk per can. Heat until desired temperature or make your own gravy from chicken broth.

Serve with mashed potatoes.

* For freezing, prepare chicken rolls without gravy, let cool, and freeze.  Can be warmed in microwave for a quick meal!

BBQ Chicken

KC Masterpiece Rub

1 tablespoon brown sugar for each piece of chicken.

Marinate for 24 hours.

Cook on grill.

When done, baste with bbq sauce and crisp it.