I spent a lot of time, money and energy on entering recipes into the first category, Doable Dinners, of the 2013 Pillsbury Bake-Off Contest…now I’m not whining sour grapes, but I was really surprised that not one of the six I entered made it to the semi-finals…such is the life of a contest junkie who spins wheels hoping to hit pay dirt in a contest~~sometimes you do, most of the time you don’t!
What I did get from this time, energy and money spent though are some fabulous recipes…they can be done in 30 minutes or less, and they have 7 ingredients…so, for all those busy families out there, here’s a great one-skillet dish that eats like a gourmet meal! Add a salad, I suggest caprese, you’re totally ready to chow down!
Preheat oven to 350
What you need:
1 package Pillsbury Crescent rolls
2 packages Green Giant Tuscan Broccoli
2 cans Cream of Chicken with Mushroom Soup (or cream of chicken only)
1 ½ cups chardonnay
1 rotisserie chicken, meat removed (yielding about 3+ cups of shredded chicken meat), and carcass placed in pot with 3 cups water to simmer for broth
3 teaspoons Italian seasoning
3 cups grated Pecorino (can substitute parmesan or asiago or blend) cheese
What you do:
Take meat off rotisserie chicken (appx. 3+ cups of shredded meat) Put in a bowl. Add 2 teaspoons of Italian seasoning and ½ cup of cheese to the shredded chicken meat. Blend and coat well. Put carcass in a large pot over medium high heat with 4 cups of water. Cook 20 minutes to get a rich broth.
SAUCE PREP: Using a large (about 13” diameter/3” deep) skillet over medium heat, empty both cans of soup. Add the chardonnay, 1 ½ teaspoons black pepper, ½ teaspoon salt, 1 teaspoon Italian seasoning and 1 ½ cups cheese. Blend together, stir occasionally and cook about 15 minutes into a creamy sauce. Add 3 cups of the chicken broth and blend. Scatter all around the 2 packages of Tuscan broccoli, toss and coat with sauce. Turn off heat. Set aside.
CHICKEN WRAP PREP: Take a ‘handful’ (about 1/3 cup+) of the seasoned chicken & place at wide end of crescent triangle. Begin rolling to the pointed end. Continue with all crescent dough triangles. If there is chicken remaining, toss into the broccoli/sauce and blend.
BAKING: Place rolled chicken-filled crescent wraps in a circle atop the broccoli/sauce leaving equal amounts of space between each. Coat the inside of the lid with cooking spray. Cover skillet. Bake in a preheated 350 oven 45-50 minutes. Check after about 25 minutes to add more chicken broth if needed. Remove the lid with 7 minutes remaining; sprinkle the wraps some of the remaining cheese. Finish cooking. Remove, let rest about 5 minutes and serve. Use the remaining grated cheese for garnish when serving.
©Alice D’Antoni Phillips Ally’s Kitchen