Today’s recipe is a good one that can be used as an hors d’oeuvre, an addition to a light luncheon plate, or as a snack. The recipe makes a bunch, so ask a friend over.
The recipe is easily put together. If you think your time will be limited, you can make part of it early as indicated or do it all at once.
The recipe is from Dr. Becky Chamblee in Anderson County, formerly a member and pianist at Mountain Creek Baptist Church in Anderson but now a member of Central Presbyterian Church. She is known in education circles, having retired this past May after 48 years with two school systems. Her title was school psychologist for elementary schools. She retired after 30 years with District 5 schools in Anderson, then she trotted over to Hartwell for a one-year stay as an elementary guidance counselor.
That one year turned into 18.
Since her retirement, she and her husband, Jones, have traveled a lot, including many trips to visit their only child, Amiee Barwick, and granddaughter, Ashlee, in Georgia.
Becky Chamblee
In her retirement, Becky – whose doctorate is from USC – is enjoying some new things. For many years, she was pianist for Mountain Creek. She has now been taking guitar lessons for a few weeks and mastered “Jingle Bells” just in time for Christmas. She has dusted off her golf clubs. She and Jones live near a nine-hole course, so the playing is convenient. She also enjoys reading.
When Becky and Jones aren’t traveling, during their new “free time” schedule they are caring for their dogs, two schnauzers and two yorkies (Yorkshire terriers). The dogs are usually their traveling companions.
You may find these rolls to be a bit bland, so instead of using the canned chicken, you may use 1½ cups of chopped, left-over turkey or chicken from a holiday dinner or from that package you put in the freezer. This home-cooked chicken or turkey will probably have more flavor than the canned.
If you are looking for quick and tasty food during these winter days, consider making Becky’s Chicken Rolls. They will be a good snack for your family as they wait for you to complete preparing – Sunday Dinner.
Chicken Rolls
1 10-ounce can white chicken
1 8-ounce package cream cheese, softened
1 small onion, finely diced
4 tablespoons milk
Salt, pepper to taste
2 tubes of croissant rolls
Mix together the chicken, softened cream cheese, onion, salt and pepper. Refrigerate overnight.
Roll out the croissants. Spread chicken mixture on rolls, slice and place on baking sheet. Bake 12 minutes at 350 degrees.
Dear Readers:
People tell me they enjoy the Sunday Dinner column. Please send your recipes and/or church-published cookbooks to Sunday Dinner, The Baptist Courier, 100 Manly Street, Greenville, SC 29601.
– Juanita Garrison