Reviewed: Nov. 8, 2009

We made a few alterations to the recipe--more onions and mushrooms, chopped up chicken, an 8-oz package of cream cheese, and matzo ball mix for the top because the grocer didn't have crescent rolls. It still turned out delicious--very creamy! We've nicknamed it Rabbi Wellington and will probably make it again in the future.

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Tintin LaChance

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Nov. 4, 2009

This is one of the reviews where I changed a lot around to meet our needs.First, it was too bland so I added a lot of garlic. I also make a similar recipe but it also has red bell pepper and celery. I added these also as I like to have lots of veggies in stuff and it added more color. I wrapped them in individual pockets as suggested by a previous poster. Final change was to add the cream cheese to the skillet while still warm since so many commented it was so thick. They came out perfect, not too runny, not too thick and held together well during baking. It did take about 25 minutes to brown evenly

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kcj

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2009

This was very rich, but good. I added a splash of chicken stock to the filling to thin it out a bit, and wrapped in the croissants to make individual portions. I will try this again since the filling on it's own wasn't as rich, so i will try over noodles or wrapped in something not as buttery as a croissant.

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foodlover23

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Oct. 15, 2009

Great richness. Love the flavor. Needed bigger cresent rolls. I also shredded the chicken so it would be easier to eat.

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fontane_jackson

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Reviewed: Sep. 7, 2009

I made this one evening for friends. It was super easy to make and really good! When I make it again, I will brown the chicken a little longer in the pan, because I had to cook it longer in the oven then the estimated time.

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JeanneH

Cooking Level: Beginning

Living In: Little Rock, Arkansas, USA

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Reviewed: Aug. 28, 2009

My family loved it. I added garlic powder and a can of cream of chicken. yummy

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Danise

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Reviewed: Jul. 4, 2009

My mom made something very similar to this. She used all the same ingredients except for the mushrooms. Other than that she did two things differently. First, she would mix the cream cheese in with the chicken. And also, she would wrap them into individual servings. When you open the crescent rolls, separate them into squares (two triangles together so you should end up with 4 squares per package). Seal the perforation and try to roll it out a bit to make it just a little bigger. Then put a couple of spoonfuls of the chicken/cream cheese mixture right in the middle of the square and then pull each of the corners of the dough up and over the mixture so that they meet in the middle on top. Then bake them according to the crescent package instructions. I loved these as a little girl and now I like to make them for my family!

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Beth B.

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Reviewed: May 21, 2009

It's a great recipe that I've had before, but what makes it even better is if you crush up some croutons, mix them in melted butter, and sprinkle them on the top before baking. Gives it a nice crispy texture. This is definitely one of a favorite for company.

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Matt L

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Reviewed: Apr. 16, 2009

This didn't turn out as well as I thought it would. It was a little rich for my taste and I actually added about 1/2 cup milk to the cream cheese to thin it even further. If I made it again, I would add more mushrooms and would use the crescent rolls to wrap each individual breast as opposed to the casserole.

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nawlinsgrrl76

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Reviewed: Apr. 15, 2009

This was soooo good! It reminded me of a chicken pot pie recipe. I followed the directions of others and sauteed the mushrooms and green onions with olive oil and adding wine before mixing with the cream cheese. Then I also added a can of cream of mushroom soup to the mixture as well as peas. My family loved it and I will definately be making this again and sharing this recipe with my friends!

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Yaymay

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Reviewed: Mar. 24, 2009

I made a few modifications and my husband loved this!! I chopped up some white onion and the mushrooms and sauteed in olive oil. When they reduced, I added some white cooking wine. Then, I stirred that mixture into the cream cheese. I also ended up wrapping the dough around the chicken and cheese mixture. So yummy and easy- thanks!

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whitashley

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Reviewed: Mar. 2, 2009

This was average. It was a little dry so I would suggest shredding the chicken and making a creamier mixture before stuffing the pocket. This recipe needs a few more changes but has great potential.

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Heather

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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Reviewed: Feb. 25, 2009

Very good! I followed Annie S. suggestions and used shredded chicken. I didn't really followed the recipe for the exact amounts it asks for ingredients and it turned out very good. I used my toaster oven at 375 for 15 minutes. Will make it again!!! Thank you for recipe!

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Panyanka

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Reviewed: Feb. 16, 2009

I to followed some of the other reviewers suggestions. I sauteed the onions and mushrooms and shredded the chicken. I also added some white wine. The flavor and concept was really good. Next time I will add a full half cup of wine and try to make more of a sauce. Family really enjoyed it though.

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Kelley

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Reviewed: Jan. 29, 2009

This was a great recipe!!! My husband and I both loved it. I did add peas and a can of cream of mushroom soup, which made it even creamier and more flavorful. I cant wait to make it for more people.

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AJones

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Reviewed: Jan. 27, 2009

I took the advice to shread the chicken, which was a great idea. I added some sundried tomatoes. I expected the meal to be a little more liquidy - but it was mostly just thickened cream cheese. Would have been good with a white wine sauce or something. But it was easy and tasty.

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