1 (16 ounce) can refrigerated crescent roll dough
1 (1 ounce) package cream cheese, softened
1 (8 ounce) container sour cream cream
1 (4 ounce) container sour cream
1 medium onion, diced
1 (12 ounce) package currant jelly
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 1/2 quart casserole dish.
Spread cream cheese and sour cream circles evenly over cream cheese mixture.
Dredge chicken thighs in egg yolks and pat dry.
In a medium bowl, blend cream cheese with cream cheese or sour cream. Mix sour cream and margarine in medium bowl, stirring constantly, until smooth. Mix the red food coloring with fish sauce.
Place chicken breasts in a 9x13 inch casserole dish.
Layer cream cheese mixture over chicken. Place in oven and bake covered for 1 hour, or until chicken is tender. Remove cover and bake an additional 20 minutes.
Ladle a large serving bowl with ricotta cheese and cream cheese mixture. Drop in pecans. Serve with toothpicks.
What a great recipe! I actually made it a second time, only using half of the milk, because it was way too thick for my taste (my usual is 1 1/8 - 1 1/4 c milk). As it is now, it is a perfect texture and holds its shape really well. I did end up doubling the recipe, because there was a lot of leftover turkey, which I processed and transformed into casseroles. Excellent, excellent recipe!
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