Chicken & Bacon Ranch Crescents



  • 2 (8 ounce) cans Pillsbury crescent rolls
  • 16 thin slices of chicken ( I used deli-sliced chicken) or 1 small chicken breast, cooked and cubed
  • 16 slices cooked bacon
  • 8 pieces mozzarella string cheese, cut in half
  • 1/2 cup prepared ranch dressing


  1. Preheat oven to 375 degrees F. Remove the crescent rolls from the can. Separate at perforations and place crescent triangles onto two cookie sheets. 8 per sheet.
  2. Layer one slice of chicken onto the crescent dough. Spread 1 Tablespoon of ranch dressing over the chicken. Then top with one slice of bacon, one half piece of cheese. Starting with the wide end, carefully roll up towards the point. Repeat.
  3. Bake for 18-20 minutes, or until golden brown. Let stand 5 minutes before serving. Serve with extra ranch dressing for dipping, if desired.

Chicken Bacon Ranch Flatbread Pizza

Chicken Bacon Ranch Flatbread Pizza


  • 1 Flatbread
  • 1 cup leftover grilled chicken (shredded works too!)
  • 1/4 cup Hormel bacon pieces
  • 1/4 cup ranch dressing
  • 1/2 cup shredded Mozzarella cheese
  • 1 teaspoon olive oil


  1. Preheat oven to 400(f) degrees.
  2. Brush olive oil evenly over Flatbread and bake for 4-5 minutes or just enough to crisp the crust.
  3. Carefully remove from oven.
  4. Spread ranch dressing over crust then add the chicken and cheese.
  5. Crumble bacon on top then place back in oven and bake for an additional 4-5 minutes.
  6. Carefully remove from oven and let cool for a few minutes before serving.

BBQ Chicken Stuffed Bread

BBQ Chicken Stuffed Bread


  • 3 cups  shredded chicken
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1/4 of a red onion, chopped
  • 1/4 cup chopped fresh cilantro
  • 3/4 cup barbecue sauce, divided
  • 1 baguette crusty bread


  1. To a large mixing bowl, add chicken, 1 1/4 cups mozzarella cheese, onion, cilantro, and 1/2 cup of barbecue sauce. Stir well to combine. Add a tiny bit more barbecue sauce if the mixture seems too dry.
  2. Cut the top edge of the bread loaf off and hollow out 1 1/2 inches deep to create a well for the filling.
  3. Spoon the BBQ chicken mixture into the loaf.
  4. Sprinkle with the remaining 1/4 cup mozzarella cheese.
  5. Drizzle with remaining BBQ sauce.
  6. Place on a baking tray and bake at 325 F degrees for about 20 minutes or until warmed through.

Cook’s Notes


BBQ Pizza Pasta Bake



  • 1 pound pasta (short cut noodle)
  • 4 baked chicken breasts (from the grocery store)
  • 1 cup ricotta cheese
  • 1 cup BBQ sauce
  • 1 small red onion, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepepr
  • 1 cup mozzarella cheese, shredded
  • 1/4 cup scallions, sliced


  1. Preheat oven to 375 degrees F.
  2. Bring a large pot of cold water to a boil, season liberally with salt and drop in the pasta.
  3. Cook until almost done, not all the way, since it’s going to continue to cook in the oven. Drain and return to pot.
  4. Combine the pasta with the ricotta, BBQ sauce, red onion, salt, pepper, and half of the mozzarella.
  5. Transfer to a 9×13 inch baking dish and top with the remaining cheese and bake for about 20 to 25 minutes or until bubbly and golden brown.
  6. Top with scallions and serve immediately.

Slow Cooker Cream Chickem Taquitos

Creamy chicken taquitos made in a slow cooker, then rolled and baked til crispy! Soooo yummy and incredibly easy!!


  • 2 boneless skinless chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • salt + pepper
  • 8 ounces cream cheese
  • 1/3 cup water
  • 1/2 cup shredded colby or Mexican blend cheese
  • 12 6 inch corn or flour tortillas


  • cilantro
  • salsa
  • sour cream
  • other toppings as desired


  1. Add chicken, chili powder, garlic powder, cumin, salt and pepper to taste, cream cheese, and water to crock pot.
  2. Cover and cook on low 8 hours or on high 4 hours.
  3. Thirty minutes before serving, remove chicken from crock pot, shred with two forks, and return to slow cooker. Give it a stir. Let it cook about 15 minutes longer.
  4. Preheat oven to 400. Place about 1/4 cup of the chicken mixture onto the middle of each tortilla. Top with 1-2 tablespoons shredded cheese. Roll tightly and place in a single layer on a greased baking sheet.
  5. Bake 10 minutes, until tortillas are slightly browned and shredded cheese is melted.
  6. Serve with desired toppings and sauces.

Chicken Cordon Bleu Lasagna

Chicken Cordon Bleu Lasagna

This Chicken Cordon Bleu Lasagna is a creamy and delicious dinner that will become an instant family favorite! It is loaded with chicken, ham, bacon and a tasty cream cheese sauce that will blow your mind!


  • 9 lasagna noodles, cooked according to package directions
  • 4 1/2 cups cooked and chopped chicken, grilled or rotisserie chopped
  • 1 1/2 cups cooked and diced ham
  • 1 1/2 – 2 cups cooked and chopped bacon
  • 3 cups Swiss cheese, grated


  • 1/2 cup butter
  • 1/2 cup flour
  • 4 cups milk
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic salt
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 16 ounces cream cheese, softened


  1. In a large saucepan melt butter and add flour. Cook for 1 minute and then slowly add milk.
  2. Add garlic powder, garlic salt, salt and pepper.
  3. Stir with a whisk and bring to a boil over medium high heat.
  4. Stir in cream cheese and continue to stir until smooth.
  5. Remove from heat.
  6. Preheat oven to 350 degrees F.
  7. Spray a 9×13 inch baking dish with cooking spray.
  8. Place 3 lasagna noodles on the bottom of the pan.
  9. Layer 1/3 of the chicken over the noodles.
  10. Next layer 1/3 of the ham.
  11. Pour 1/3 of the sauce over the ham.
  12. Next sprinkle 1/3 of the cheese over the sauce
  13. Finally sprinkle 1/3 of the bacon over the cheese.
  14. Repeat 2 more times.
  15. Bake at 350 degrees F for 45 to 60 minutes.

Chicken-Feta Phyllo Cups with Tzatziki Sauce

Chicken-Feta Phyllo Cups with Tzatziki Sauce

  • Nonstick cooking spray
  • 8 sheets (14×9 inches) frozen phyllo dough, thawed
  • 3/4 cup boiling water
  • 2/3 cup whole wheat couscous
  • 2 cups chopped cooked chicken breast
  • 1 cup chopped fresh spinach
  • 1/2 cup roasted red sweet pepper, drained and chopped
  • 1/3 cup crumbled reduced-fat feta cheese
  • 1/4 cup finely chopped, pitted kalamata olives
  • 1/4 cup bottled light Italian salad dressing
  • Tzatziki Sauce
  • lemon wedges (optional)


  1. Preheat oven to 350 degrees F.
  2. Lightly coat twelve 2 1/2-inch muffin cups with cooking spray.
  3. On a work surface, lightly coat one sheet of phyllo dough with cooking spray (keep remaining phyllo covered with plastic wrap to prevent it from drying out).
  4. Top with another sheet of phyllo and lightly coat with cooking spray.
  5. Repeat layering two more times, making a stack of four phyllo sheets.
  6. Repeat with remaining phyllo and additional cooking spray to make a second stack.
  7. Cut each stack in half lengthwise; cut crosswise into thirds. Press rectangles into prepared muffin cups, pleating as necessary to fit.
  8. Bake 5 minutes or just until phyllo starts to brown.
  9. Meanwhile, in a large bowl combine boiling water and couscous; cover and let stand 5 minutes. Fluff with a fork. Stir in the next six ingredients (through salad dressing).
  10. Spoon chicken mixture into partially baked phyllo cups.
  11. Bake 5 to 7 minutes more or until heated through and phyllo is golden.
  12. Cool in muffin cups on a wire rack 5 minutes.
  13. Remove from muffin cups.
  14. Serve with Tzatziki Sauce. If desired, serve with lemon wedges.

Tzatziki Sauce


  • 1 cup plain low-fat Greek or regular yogurt
  • 1/2 cup finely chopped, seeded cucumber
  • 2 tablespoons snipped fresh mint
  • 1/8 teaspoon salt


  1. In a medium bowl stir together yogurt, cucumber, mint, and salt.
    Nutrition Facts (Chicken-Feta Phyllo Cups with Tzatziki Sauce)