CHICKEN DOODLE RECIPES

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CHICKEN DOODLES RECIPE - FOOD.COM



Chicken Doodles Recipe - Food.com image

This is a recipe that my ex sister-in-law and I concocted many years ago. Her family lived in the middle of nowhere, and her & I were left to make our men dinner with what we could find in the fridge and pantry, and this is it. I actually submitted this recipe in a Pillsbury contest and got noted for it (I've since seen several variations on the web). These were named by my 5 year old step-son. He asked what they were called and I told him that they didn't have a name, so he took it upon himself to name them "Chicken Doodles". Twenty+ years and 4 grand-kids later, that is what we still call them. I hope you enjoy them. *Note: I'm guessing at the ingredient amounts of cheese, also for how much of the meat & cheese go into each roll, so use your own judgement. Sorry, I make them by memory and repetition only. P.S. If you can figure out a way to make them "less soggy", please post a note for review of your alterations. Thank you, and enjoy!

Total Time 37 minutes

Prep Time 15 minutes

Cook Time 22 minutes

Yield 8 crescents

Number Of Ingredients 5

1 (8 count) can Pillsbury Refrigerated Crescent Dinner Rolls (refrigerated)
1 (10 ounce) can white chicken meat packed in water (drained, I use Swanson)
1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup
1 (10 3/4 ounce) empty soup can milk (filled only 3/4 way up for thicker sauce)
1 cup cheddar cheese (finely shredded, divided)

Steps:

  • Thoroughly drain the canned chicken and empty into a medium size bowl and fluff up (break apart) the chunks with a fork (you will not use it all 'inside' the rolls, but it will be used).
  • Unroll chilled crescents and stretch them a bit (to make them wider) on a large cutting board.
  • Preheat oven to 375*F.
  • Place a large pinch of chicken (maybe a heaping tablespoon) onto the wide end of each crescent. Add a pinch (maybe 2 teaspoons) of the shredded cheese on top of the meat (See *Note in the intro). Try and fold the points of the wide end in a tad to secure the filling. (This never works for me, but I thought I would suggest it. No worries, what ever falls out while rolling them will get used anyway). Begin to roll up the crescent as you normally would, trying your hardest to keep the filling in them.
  • Once rolled, pinch the ends a bit to try and hold everything inches With the ending point underneath, bend rolls into the infamous crescent shape and place each crescent roll into a 9x13x2 non-stick cake pan.
  • What ever chicken and cheese that fell out and remains on your cutting board, add it to the bowl with the left-over chicken. Empty the Cream of Chicken soup into the same bowl and add the milk. Mix thoroughly with a fork.
  • Spread a small amount of the soup mixture into bottom of baking dish, then around the rolls and lightly spoon a small amount over the top of the rolls. Place a pinch of cheese (maybe a tablespoon) over the top of each roll (and sprinkle a bit in between the rolls over the sauce). Bake for approx 20-25 minutes (times may vary). When risen, golden brown and bubbly, they're done.
  • Enjoy!

Nutrition Facts : Calories 293.9, FatContent 13.8, SaturatedFatContent 5.9, CholesterolContent 58.5, SodiumContent 616.5, CarbohydrateContent 23.5, FiberContent 1.3, SugarContent 1.6, ProteinContent 18.1

BEST LEMON BUTTER CHICKEN ZOODLES RECIPE - HOW TO MAKE ...



Best Lemon Butter Chicken Zoodles Recipe - How To Make ... image

Lemon Butter Chicken Zoodles are low-carb, nestled with delicious seared chicken and baby spinach, tossed in a garlicky, buttery, Parmesan sauce, and ready in under 30 minutes!

Provided by DELISH.COM

Categories     low-carb    low sugar    nut-free    30-minute meals    easy chicken    weeknight meals    dinner    main dish    poultry

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 2 servings

Number Of Ingredients 11

1 lb.

(2 breasts) Tyson Fresh All Natural Boneless Skinless Chicken Breasts 

2 tbsp.

extra-virgin olive oil

Kosher salt

Freshly ground black pepper

6 tbsp.

butter

5

cloves garlic, thinly sliced

1/3 c.

freshly squeezed lemon juice, plus 1 lemon, thinly sliced into half moons

1 lb.

zoodles

5 c.

(5-oz.) loosely packed baby spinach 

1/4 c.

freshly grated Parmesan, plus more for serving

1/4 tsp.

red pepper flakes, plus more for serving

Steps:

  • Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and cook, flipping halfway through, until golden and cooked through, about 6 minutes per side. Remove to a plate and let rest 10 minutes before slicing. Return skillet to medium heat and add butter and garlic. Cook, stirring, until garlic is fragrant, about 2 minutes. Pour in lemon juice and add lemon slices.  Stir in zoodles, spinach, Parmesan, and red pepper flakes. Cook, stirring until zoodles just start to soften, then season with salt and pepper. Return sliced chicken to skillet and toss to combine.  Top with more Parmesan and red pepper flakes before serving.

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