Jerry's Circumlocution: "Chicken Things"

My family has no name for these. They have affectionately been called "Chicken Things" over the years. They are delicious either hot or cold. In fact, they have two very different tastes. You can also adjust the size which makes them a great option for either a diner entree or snacks to take to a Super Bowl Party.

So versatile!

"Chicken Things"

They were inspired by a recipe using beef from my friends Wes and Tina. In mine, I use a rotisserie chicken and bump up the spice a bit.

I'm a big believer that people who read recipes want.... wait for it... the recipe... So no long post about some beach trip I once took or how my kids named my first grandchild "chicken thing" because they loved these so much. None of that. Simple ingredients, simple instructions, good food.

INGREDIENTS:

Crescent rolls (1 or 2 cans depending)

1 Rotisserie Chicken (or cooked chicken breast)

8oz Cream Cheese

1 cup cheddar cheese

Salt, Pepper, Cajun spice (teaspoon of each or to taste)

NOTES:

For rotisserie chicken, I pull the chicken into 1" or less pieces. Pull by hand. If using boneless chicken breast, I cook (grill is my preference) then cut into 1/2" pieces.

I've also made this with ground sausage instead of chicken. Equally delicious.

NOW LET'S COOK!

-1. Pull the chicken and discard bones and skin. Preheat oven to 375.

-2. In a mixing bowl, add all ingredients except crescent dough. MIX.

-a. you can soften the cream cheese in the bowl first using a microwave if didn't set it out long enough)

-b. Cajun seasoning can be exchanged for something else. Really anything you might season chicken with. And it is to taste. If this is your first go, I'd suggest a teaspoon. You can always sprinkle some on the finished project but much harder to take it out of the baked product!

-3. Roll out the crescent dough. Cut it into sections. Size depends on whether you plan to make entrees (two crescent sections) or snacks (one section). Scoop a bit of the mixture in the center of each section.

Here I am using two crescent sections to make a nice entree. Be sure to pinch the perforated section together to keep it from breaking in cooking

-5. Fold the crescent edges around to make a pouch for the mixture. Don't worry about them looking pretty. And the cooking time doesn't change, so experiment with using more or less dough. I've also spread the mixture out on the dough evenly and rolled it to make a "log" but my family prefers the puff pastry style.