I have a new obsession. It’s anything Chicken, Bacon and Ranch. Throw in some cheese and I’m smitten.
This obsession started with these lovely little Chicken Bacon Ranch Taquitos. I could put these on the menu every week and I don’t think I’d get tired of them. Well. Maybe. But it’d take a dang long time that’s for sure. Then we have the Crack Dip obsession. Yes you are all obsessed. Followed by the Crack Potatoes. Seems to me you guys like a theme. Maybe I should name these Crack Crescents?
So after this little love obsession started I decided I needed to find something else to fuel the fire. That’s when I came up with these Chicken Bacon Crescents.
Super easy. Super yummy. The love affair continues.
Let’s just say that the little bro was over to play with Miss K the night I was making those and even though he had ate a full meal before arriving he couldn’t say no to sampling these. For the record he also loves those taquitos.
But then again he’s a single male living alone so I’m thinking he just might be in love with any food I make him that doesn’t come from a box? It is sure possible.
Try the taquitos. Try the Crescents. Let me know if you are going to have a love affair too.
- 2 Chicken Breasts cooked and shredded
- 4 oz cream cheese softened
- 1 c. cheddar cheese shredded
- 1/4 c. real bacon bits
- 1 package ranch dressing mix
- 1 tube Pillsbury crescent rolls
Preheat oven to 350 degrees.
Boil chicken breasts for 20 minutes or until cooked through. Shred.
In a large mixing bowl combine the cream cheese, cheddar cheese, bacon bits and ranch dressing mix. Depending on how much ranch you want add a 1/2 packet taste, add more if desired! Add shredded chicken.
Unroll the crescent rolls in one large sheet. Press seams together to seal. Spread chicken mix over the crescent rolls. Roll up the crescent rolls the long way. Cut into 8 pieces. Place each piece on a greased baking sheet.
Bake 25 minutes or until golden brown on edges.