You’re going to love these easy, creamy Chicken and Broccoli Pinwheels for a quick weeknight dinner!
Last week my kids had Spring Break and my husband happened to have a week off of work, so e.v.e.r.y.o.n.e. was home. We decided to go on a little adventure to this island off the coast of Northern British Columbia called Haida Gwaii. My husband insisted that we go camping, as in tents, campfires, bugs, bears, etc.
Keep in mind – “Spring Break” up here is still very much winter weather conditions. The forecast called for much rain and even possibilities of snow. Yet, he was determined we would make it a good time. I begrudgingly went along with it, all the meanwhile with the name and number a few cabins nearby on speed dial.
We bought the kids rain jackets, and the younger two these adorable rain suits that made them look like oompa-loompas, which were supposed to keep them dry and clean. Because, seriously, if we weren’t dry and clean, there would be LOTS of crying and whining. The kids might even get upset too…
The first thing that happened when we got to the island was my cute little pink oompa-loompa (I should mention she’s fearless), walks straight out to the ocean when the tide is low and promptly gets her boots stuck in the mud. She then pulls her foot out of her boot and gets her socked foot stuck in the mud. I’m about 20 feet behind her yelling for her to STOP, and now I’m freaking out thinking that if this tiny girl is stuck, how in the heck am I going to get her without getting stuck myself?!
I tred lightly out to her, and as soon as I am about 2 feet from her my boots sink and I nearly fall over, but brace myself by placing both hands directly into said mud.
So now I am stuck, my daughter is stuck, and we get to sleep in a tent that night… great start to our fun adventure, no?
I eventually got unstuck and carried my daughter out of the mud. Then we drove around this unknown small town looking for a place to wash off. Needless to say… we spent the last two nights in a cabin.
I’m not going to lie, it was a great trip, and it’s moments like those that I’ll remember for a lifetime. But as soon as we got home I was exhausted and just wanted an easy dinner to throw together.
These Chicken and Broccoli Pinwheels have just 7 simple ingredients and are filled with delicious and hearty ingredients you can feel good about. Pair these with a simple salad and some wild rice and it’s a complete meal your whole family will love!
Jump on over to Pillsbury to grab this simple recipe!
Chicken and Broccoli Pinwheels
- 1 cup fresh broccoli florets
- 1 can Pillsbury™ refrigerated crescent dinner rolls
- 4 oz half 8-oz package cream cheese
- 1 teaspoon garlic powder
- 1 boneless skinless chicken breast, cooked, shredded
- 1/2 cup coarsely crushed French fried onions
- 1 tablespoon butter, melted
- Heat oven to 400°F. In food processor, place broccoli florets; pulse a few times until broccoli is finely chopped. (If you don’t have a food processor, just finely chop broccoli with knife).
- Unroll dough unto work surface into 1 large rectangle; press perforations and seams to seal.
- In small microwavable bowl, microwave cream cheese on High 30 seconds. Add garlic powder; stir until smooth and combined. Spread cream cheese mixture over dough to within 1/4 inch of one side.
- Sprinkle broccoli evenly over cream cheese mixture; sprinkle evenly with chicken. Place sheet of waxed paper over dough; gently press down to compress filling.
- Starting with side of dough opposite clean side, roll up dough to form a log; pinch seam to seal. Using sharp knife, cut roll into 8 equal slices (pinwheels); place cut side down in ungreased 8- or 9-inch round pan.
- In small dish, stir French fried onions and melted butter, coating onions lightly with butter. Sprinkle over top of each pinwheel.
- Bake 18 to 22 minutes or until pinwheels are light golden brown. Serve warm.