AND, the other day a woman from Rhodes Bread emailed me to thank me for doing a fun post about making Gorilla Bread out of Rhodes frozen dinner rolls. As a thank you, she wanted to send me some of their new products for free. Yea!
Fastward to today when the FedEx man knocked on my door (and I wasn't in my pjs ((hooray))), and had a big box for me. I had no idea what it could be. Then I read the side and it said perishable. This was super exciting, I've never received something in the mail that was packed in a cooler. So I got a cooler with dry ice and four packs of the new Rhodes Bake n Serv rolls.
The Garlic and Butter Rolls sounded perfect to go with tonight's dinner*, so we tried them out:
Review: YUM. I'm not sure how the technology of these rolls works. It appears as though they arrived partially, but not fully baked and they were frozen. You remove them from their plastic bag and put them directly into the oven to bake. They smelled delicious as they were baking. My kids loved them. Jed loved them. I loved them. Thanks Rhodes Bread!
In a crockpot, cook 3 chicken breasts** sprinkled with Good Seasons Italian dressing mix (an envelope of powder) for about 3 hours. Shred chicken and return it to the crockpot. Add 8 oz. of cream cheese*** and two cans of cream of chicken soup***. Cook an additional 2-3 hours. Serve over egg noodles.***
**The original recipe I found called for frozen chicken breasts. The first time I made this recipe I made it this way and it turned out fine, I just used the full time so it was cooking 6-7 hours. But I worry about frozen chicken in a crockpot, so this time the chicken I used wasn't frozen and after the first 3 hours with just Italian dressing seasoning, it seemed a bit dry as I was shredding it... but turned out fine once everything else was added in.
*** Since we're trying to be healthy and all, I used 1/3 fat cream cheese and fat free, low sodium cream of chicken soup and served it on top of whole wheat noodles.