Recipe: Cream Cheese Chicken Croissants
I’ve been planning to make this recipe for weeks. We have a local grocery store here that makes the most delicious rotisserie chickens, so I thought I’d get one to use in this for some added flavor. You could also make this with boneless skinless chicken breasts. My preferred method would be to leave them in the slow cooker all day so they’d be nice and tender, but any cooked and shredded chicken would work – even canned chicken.
Shred the chicken and mix it in a bowl with the cream cheese (can use plain or flavored) and 1 cup shredded cheddar (I used sharp), and onions. (*Note: I LOATHE onions, so I put my dollop on before I added the onions to the mix)
Lay your crescent rolls out so that they form a rectangle. I smash the creases together so it holds. Now, this recipe calls for 2 cans, I have a cutting board off to the side with 4 more rectangles on it.
Put a dollop of the mixture onto each roll.
To start folding them up, bring two opposing corners together over the top.
Bring in the other two corners.
Bring in the sides and squish it up to close so the cheese doesn’t melt out.
The other 4 wraps magically appeared on the pan! You can now see all 8. I forgot to take a picture and remembered when I closed the oven door, so I popped it open and took a quick pic. You bake it at 375 for about 15-20 minutes – it is crucial to make sure that the crescents cook all the way through or it will be gross.
This is what they look like when they are done, and they are delicious! I have dozens of variations in mind to try, from adding dry ranch mix, to bacon bits, to different flavors of cream cheese. I served these with Green Giant Seasoned Steamers Broccoli and Corn on the Cob.
- 2 cups cooked and shredded Chicken
- 1 cup shredded cheese
- 4 oz cream cheese
- small chopped onion
- 2 cans crescent rolls
- See post at http://practicalfrugality.com/recipe-cream-cheese-chicken-croissants/ for step by step instructions with photos
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