Recipe by momloves3
"A creamy chicken dip with a bread covering."
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1 (8 ounce) package
refrigerated crescent rolls
1 (3 ounce) package
cream cheese, softened
ground black pepper
chopped cooked chicken
cracker crumbs, or to taste
I've been making this recipe for years and it is a family favorite. It is difficult to get the seams entirely sealed shut with so much filling in them, so I finally started using two cans of crescents with one recipe of the chicken filling. I also skip the butter and crumbs on the top. I find that making sure that the crescents stay refrigerated until the last minute makes them easier to handle and seal as well. I even leave the second roll of crescents in the frig until I'm ready for them. This makes a really quick meal if you use canned chicken breast as well--two 5 oz. cans is perfect. I'm not a huge fan of canned chicken, but with the other ingredients added to this dish, it works well. I also seal mine by bringing the opposite corners up to each other more like a pinwheel. I like that presentation better--but that's just personal preference ;)
This is not the healthiest meal I make, but I just don't make it all the time. My family is always happy when they see it on the table though!
Super tasty, but not very filing for the huge calorie load. We skipped the crumbs on top and swapped dried chives for the minced onions.
My husband and I really like this.
I'm a super health freak! I use low fat cream cheese or Neufchâtel cheese instead of regular cream cheese. Also, I use low fat crescent rolls...and I make a can of cream of mushroom soup and use it like a gravy. Just put a little on the piece you get and you're good to go! I don't use the bread crumbs...but very yummy!
We have this frequently and the kids love it. We add 1 can of cream of chicken soup to the filling, and use a complete package of cream cheese instead of 1/3 pkg. We also brush the tops with melted butter and sprinkle on crushed garlic/cheddar croutons and parmesan cheese before baking. We bake per crescent can baking times and temps until golden brown. Serve it up with some chicken Rice A Roni and a veggie and you have it made!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 359
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