Reviewed: Dec. 23, 2007

I'm sorry, but I just didn't think these were anything special. I upped the amount of apricots, and I still couldn't really taste them! I thought the pecans would add a bit of texture and crunch, but they got soggy during the baking process. Also, the cheddar cheese didn't seem to mesh well with the rest of the ingredients... threw the whole thing off. Perhaps these would taste better if you used fresh chicken rather than canned and eliminated the cheddar cheese. My boyfriend actually peeled the crescent roll dough off and ate just that! Won't be making these again.

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Amanda!

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 4, 2007

What a lovely, easy recipe for chicken en croute using items already available in the pantry! I had every ingredient except apricots on hand, so I made them without. They were still delicious. Instead, I heightened the savory flavor of the chicken and cheeses by adding freshly ground black pepper and a dash of garlic powder to the filling. I crimped the edges of my pastry with the tines of a fork as I would a piecrust, and sprinkled the tops of the bundles with a little paprika. They turned out pretty as well as tasty. Thanks for the recipe, Ms. Lawson!

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kittycondo

Cooking Level: Intermediate

Home Town: Lexington, North Carolina, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Apr. 10, 2007

I forgot to add the celery seed, but they were still great! I used reduced fat crescent rolls and fat free cream cheese for a leaner version and served them with vegetable soup. I would probably add more apricots next time, though, because we couldn't really taste them.

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KRISTIEF

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Reviewed: Mar. 12, 2007

Wow! I really enjoyed this recipe. I made it for a tea-type lunch and I had to give the recipe to my friend. My family also really likes it with a soup or a salad for an easy lunch or dinner.

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