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Chicken MoMo


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.

Click here to see America’s Best Firehouse Chefs.

Deliver Ingredients


  • 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.)

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.