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Cheesy Shrimp Ciabatta

For out last get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. In our family this is one of our most favorite recipes. It's so delicious!


You can go with a baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier so if you prefer that mouth feel, you can go with a baguette. A fresh French bread would also work great.


Enjoy!

Creamy Chicken Crescent Bake


A simple and easy comforting chicken dinner. Canned crescent rolls make this easy and quick to put together.


Enjoy!

Creamy Chicken Crescent Bake
Makes a 9x13" pan, about 6-8 servings
Print Friendly Recipe

Ingredients:
  • 2 (8 ounce) cans refrigerated crescent rolls
  • 1 can (10 oz.) cream of chicken soup with herbs (regular is fine too)
  • 1 block (8 oz.) cream cheese, softened
  • 1/2 cup sour cream
  • 12 oz. pkg. frozen broccoli, cauliflower and carrots blend
  • 2 cups cooked chicken, shredded
  • pepper to taste
Directions:
  1. Preheat oven to 350-f. In an un-greased 9x13" pan, unroll and lay flat one package of crescent rolls, pinching the seams shut.
  2. In a mixing bowl combine the soup, softened cream cheese, and sour cream. Mix well.
  3. Microwave or steam the bag of frozen vegetables as directed on the package. Add the cooked vegetables to the soup mixture, along with the shredded chicken. Mix well. Add pepper to taste.
  4. Spread over the crescent layer evenly. Unroll the 2nd package of crescent rolls. Separate the triangular pieces and place loosely over the top of the casserole, being sure not to crimp the edges together.
  5. Bake at 350-f for 35 to 45 minutes, until the crescents are completely cooked through. Check at 35 minutes to see if you need to add foil to the top to prevent the crescents from getting too brown.
Recipe adapted from Gooseberry Patch.

Notes: This recipe is best served the same day you bake it. Crescent rolls don't hold up very well in the fridge. Leftovers keep for about a day in the fridge, so eat this up quickly.

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Personally, I felt that the amount of butter could be cut down a bit in this recipe. I'll leave that up to you guys to decide what you think is best. I think I would go with 1/3 cup and see how that goes next time around. If you have unsalted butter I'd also recommend that you go with that, instead of the standard salted butter. Between the condensed soup and broth, it can get a bit salty.

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