Not only is this skillet super easy to make (and clean up, thanks Shawn), it’s also incredibly tasty.
Here’s how I make it my own:
- Swap in leftover slow-cooker pulled pork for the chicken.
- Try a layer of Old El Paso Mexican Rice instead of the polenta. The microwave pouch only adds 60 seconds to the prep time!
- Cheese is always a good idea, right? I sprinkle a little extra on top of the crescents before baking.