34 cream cheese chicken garlic powder rolls Recipes

refrigerated crescent dinner rolls, shredded cooked chicken, onion powder, garlic powder, shredded cheddar cheese, divided, condensed cream of chicken soup, undiluted, milk

plain yogurt or 2 tbsp sour cream, peanut butter, curry powder, ginger, garlic powder, soy sauce, cooked chicken breast, chopped, carrots, shredded, monterey jack cheese, shredded (hot pepper flavor best), pillsbury refrigerated crescent dinner rolls, mango chutney

ground beef, stalk celery, minced, onions, chopped, cabbage, chopped , about 8 oz, butter, mushrooms, chopped , 3 oz, salt , to taste, pepper, garlic powder , to taste, chicken broth, heavy cream, cheddar cheese or 8 oz monterey jack cheese, shredded, eggs, beaten

grain and wild rice blend, cooked as directed, green onions, diced, yellow bell pepper, diced, green bell pepper, diced, sliced mushrooms, drained, oil, french style green beans, cooked chicken, chopped, mayonnaise, grated cheddar cheese, sliced water chestnuts, drained, sour cream, garlic powder, black pepper, rolled pie crusts, ready to bake, egg, beaten

lasagna noodles, butter, onion, chopped, frozen chopped spinach, thawed and drained, shredded mozzarella cheese, sour cream, egg, slightly beaten, garlic clove, pressed, dried basil, portabella mushroom, chopped, butter, flour, instant chicken bouillon, light cream or 1 cup half-and-half, instant powdered milk , disolved in, warm water, parmesan cheese, pepper, salt

extra lean ground beef (93 % lean), onion, minced, sea salt , to taste, cracked black pepper , to taste, garlic powder , to taste, chicken broth, canned, coca-cola (do not use diet coke), bacon , crisply fried, cream cheese, plain flavor, refrigerated crescent dinner rolls, cheddar cheese, shredded, egg white

pork loin chops, ground cumin, chili powder, cayenne pepper, salt, pepper, sweet potatoes, heavy cream, butter, brown sugar, cinnamon, ginger, maple syrup as needed, cornbread mix, all-purpose flour, eggs, water, milk, carrots steamed and chopped, celery chopped, chicken stock, garlic, pecorino romano cheese shredded

garlic butter flavored refrigerated crescent dinner rolls, low-fat cheddar cheese, grated (for sprinkling on top ), neufchatel cheese (very soft ), butter (very soft ), chopped cooked turkey, frozen spinach, thawed, green onions, sliced (or to taste), seasoning salt, garlic powder, paprika, pepper, condensed cream of chicken soup (with herb), low-fat cheddar cheese, grated, half-and-half

obs chicken breasts , tenderloins or thighs, drizzle evoo, margarine, chili powder, cumin, garlic, shake cayenne pepper, hot sauce, red pepper flakes, chopped green chiles, undrained, pitted ripe olives, chopped, shredded cheddar/monterrey jack cheese, kraft or dukes real mayo, tomatoes, lime, crushed corn tortilla chips, divided, crescent rolls, salsa, sour cream

southwestern eggrolls, chicken breast fillet, vegetable oi, minced red bell pepper, minced green onion, frozen corn, canned black beans, rinsed and drained, frozen spinach, thawed and drained, diced, canned jalapeno peppers, minced fresh parsley, cumin, chili powder, salt, cayenne pepper, shredded monterey jack cheese, five 7-inch flour tortillas, avocado-ranch dipping sauce, smashed , fresh avocado (about half of an avocado), mayonnaise, sour cream, buttermilk, white vinegar, salt, dried parsley, onion powder, dried dill weed, garlic powder, pepper, chopped tomato, chopped onion, preheat barbecue grill to high heat., rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. lightly salt and pepper each side of the chicken while it cooks. set chicken aside until it cools down enough to handle., preheat 1 tbsp of vegetable oil in a medium-size skillet over medium-high heat ., add the red pepper and onion to the pan and saute for a couple minutes until tender., dice the cooked chicken into small cubes and add it to the pan. add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. cook for another 4 minutes. stir well so that the spinach separates and is incorporated into the mixture., pan from the heat and add the cheese. stir until the cheese is melted ., wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot., spoon approximately 1-fifth of the mixture into the center of a tortilla. fold in the ends and then roll the tortilla over the mixture. roll the tortilla very tight, then pierce with a toothpick to hold together. repeat with the remaining ingredients until you have five egg rolls. arrange the egg rolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. overnight is best., while the egg rolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl., preheat 4-6 cups of oil to 375 degrees ., deep fry the egg rolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes., egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. garnish the dipping sauce with the chopped tomato and onion.

frozen bread dough, thawed or 12 dinner roll dough portions, diced cooked chicken, condensed cream of mushroom soup, undiluted, sliced ripe olives, drained, sliced frozen carrots, thawed, minced fresh parsley, chicken bouillon granules, garlic powder, pepper, shredded sharp cheddar cheese

cabbage leaves, skinned and boned chicken breast halves, cut into 1-inch cubes, garlic cloves, minced, onion, diced, pepper, salt, olive oil, shredded mexican cheese blend, divided, condensed cream of mushroom soup, undiluted, sour cream, chopped green chiles, drained, black beans, rinsed and drained, whole kernel corn, drained, chopped fresh cilantro, chili powder, tomato sauce, garden salsa