Here’s a chicken recipe that comes together in a snap from Justin A. Turner, a 10-year veteran with the City of Atlanta Fire Rescue Department. It’s a stick-to-your-ribs meal that satisfies at the end of a long, hard day.
- 4 large boneless skinless chicken breasts
- 8 strips bacon, cut into pieces and cooked crispy
- 1 Vidalia onion, diced and sautéed
- 1 one ounce packet ranch dressing mix
- Salt and pepper, to taste
- Cayenne, to taste
- Seasoned salt, to taste
- Garlic salt, to taste
- Dried parsley, to taste
- Hot sauce, to taste
- 3 eight ounce blocks cream cheese, softened
- 2 eight -ounce cans Pillsbury crescent rolls
- Melted unsalted butter, as needed for rolling the crescent rolls
- Seasoned breadcrumbs, as needed for rolling the crescent rolls
- 10 3/4 Ounces one can cream of chicken soup
Preheat the oven to 375 degrees.
Fill a large pot about halfway full with water and bring to a boil over high heat. Add the chicken and cover with additional water if necessary. Boil until the internal temperature reads 165 degrees as measured by a meat thermometer inserted into the thickest part of each breast.
Once the chicken cools, shred/pull the chicken apart and place in a mixing bowl. Add the bacon, onion, ranch dressing, and seasonings of your choice. Add 2 ½ blocks of the cream cheese and mix everything together (hands work best).
Roll the crescent rolls onto a greased counter or smooth surface, keeping 2 rolls together so they form a flat rectangle. Spoon a heaping portion of the chicken mixture onto one side. Roll it up, then roll in melted butter and then breadcrumbs. Bake until golden brown.
Combine the cream of chicken with 1 can of water and the remaining cream cheese into a saucepot. Place the mixture over medium heat, stirring frequently so not to stick. Serve on top of the chicken MoMo. (I like to add 2 tablespoons of hot sauce to the cream of chicken sauce.)