Each week, Let’s RV will publish one recipe each week from the RV Centennial Cookbook authored by Evada Cooper.
The book features a collection of recipes submitted by RVers themselves. The author is providing the recipes in hopes of encouraging RVers to submit more recipes to be included in a new edition expected to be published soon.
This week’s recipe is for quick and easy chicken crescent rolls. It was submitted by Carla Brownfield in Road Rock, Texas. A native Texan, she has been traveling since 2005 in a 32-foot fifth wheel. They have been work camping as they travel across the country.
- 1.5 to 2 cups diced cooked chicken or 1 to 2 cans of boned chicken.
- 4 ounces of cream cheese (regular or light)
- 3 teaspoons of poultry seasoning
- 1 teaspoon of dill weed
- 1 can of refrigerated crescent rolls
- 1 can of cream of chicken soup (optional)
- Salt and pepper to taste
Mix cream cheese, chicken and seasonings together. Unroll crescent rolls and separate into individual triangles. Spoon out and spread chicken mixture onto crescent rolls and roll up as you would any crescent roll. Bake in oven or toaster oven at 350 degrees until rolls are done (approximately 10 minutes) and browned slightly on top. Serve these with a salad or pop them into bags and taken them on a hike or on your favorite adventure. They’re great hot or cold. You can also heat cream of chicken soup and serve over rolls.
Click here to submit a recipe for consideration in a future edition/volume of The RV Centennial Cookbook.
To order a copy of the cookbook, click here.