This post is sponsored by Pillsbury™. All photos and opinions are mine.
Spring is such a great time of year, isn’t it? The flowers are blooming, the birds are chirping and the weather is DIVINE. It’s so refreshing after being cooped up all winter long with the kiddos indoors to be able to push them outside in the backyard and say “Go play!” And with all that fun and excitement abound, the last thing I want to be doing is standing over a stove making dinner.
One of these (usually) beautiful days is Easter Sunday. Every year, my family gets together and we have brunch. We eat, we enjoy spending time together – but what’s usually on our minds is the Easter egg hunt. You see, every year my grandfather hides the eggs and every year, we lose some. It’s gotten so bad that we actually have to count the eggs before we give him the basket to go hide them. But why is it that we lose the eggs you ask? Simply put, my grandfather cheats. He thinks it’s hilarious to hide eggs in the most unseen places possible. He has been known to put eggs up in trees, inside the bed of trucks and, my personal favorite, bury them. Yes, you read that correctly. Bury them. Last year, he took a green egg and pushed it below the soil until only a pea-sized amount of that egg was still showing. He’s a mess. Clearly, we have to switched to plastic eggs because losing a real egg is the gift that keeps on giving…
So today’s recipe is inspired by a perfect for spring meal that you can enjoy while you’re having a picnic outside on a beautifully sunny day or hunting for Easter eggs. This rotisserie chicken salad is easy to mix up and it features a product I’ve used many times before, Pillsbury™ Crescent Rolls from Walmart.
I love any recipe that my kids can make with me (mostly because I know where they’re at and that they’re not getting into something somewhere) and this is definitely one of those recipes! They’ll enjoy mixing and stuffing right along with you! Ready for the recipe? Here it is!
Ingredients:
- 1 Rotisserie Chicken, meat de-boned and shredded
- 4 large celery stalked, chopped
- 1/2 yellow onion, chopped
- 1/2 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 2 teaspoon Tabasco sauce
- 1 1/2 cups mayo
- 8 ct 8.0 oz Can Pillsbury™ Refrigerated Original Crescent Rolls
- cooking spray
- aluminum foil
- muffin pan
- parsley, optional
Instructions
Step One. Preheat the oven to 350 degrees. Spray a muffin pan with cooking spray.
Step Two. Take one Pillsbury Crescent Roll and wrap it around itself, making it into a ball. Repeat this step with each crescent roll and place it into the well of the muffin pan.
Step Three. Crumple up a 6″ by 6″ square of aluminum foil into a ball. Place the ball inside the crescent roll. Repeat this step for each crescent roll. This will keep the bottom of the dough from rising and the cup to be able to be filled. Bake in the oven for 13-15 minutes or until golden brown.
Step Four. Mix the chicken, celery, onion, mayo, Tabasco sauce, and spices together in a bowl.
Step Five. Once the crescent roll cups have cooled, remove the aluminum foil balls and scoop some of the chicken salad mixture into each cup. Top with chopped parsley and enjoy!
If you’d like to see more recipes like this, check out this Pinterest board featuring Spring recipes you should try this season!
