Savory Crescent Chicken

SUBMITTED BY: Sandy Rowe PHOTO BY: COLLEGECHEF1

"A quick and easy warm chicken sandwich. (TIP: Two 5-ounce cans of chunk chicken, drained and flaked, can be substituted for cubed cooked chicken.)"

SERVINGS & SCALING

Original recipe yield: 4 sandwiches

USMETRIC

About scaling and conversions

INGREDIENTS

1 (3 ounce) package cream cheese, softened
1 tablespoon butter, softened
2 cups cubed, cooked chicken meat
1 tablespoon minced onion
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons milk
1 tablespoon chopped pimento peppers (optional)
1 (8 ounce) package refrigerated crescent rolls
1 tablespoon butter, melted
3/4 cup croutons

READ REVIEWS (207)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat cream cheese and 1 tablespoon melted butter or margarine until smooth. Add the chicken, onion, salt, pepper, milk and pimento. Mix well.
Separate crescent dough into four rectangles. Firmly press perforations to seal. Spoon 1/2 cup of the chicken mixture onto the center of each rectangle. Pull 4 corners of dough to center of chicken mixture and twist firmly. Pinch edges to seal.
Place sandwiches on an ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon of melted butter or margarine; sprinkle with crushed croutons. Bake in preheated oven for 25 to 30 minutes or until golden brown.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Sep. 11, 2003 by NJSS2000

My husband and I absolutely loved these. I couldn't believe it when my husband kept saying how good they are, because he is a real "Beef" and potatoes kind of guy.

9 users found this review helpful

Reviewed on Jan. 6, 2004 by TATEISHOME

Like another reviewer I used muffin tins to make this dish. I used 10 oz canned chicken, 4 oz cream cheese, and 2 Tablespoons of diced Roasted red bell pepper. I also needed two packs of crescent rolls and put a heaping tablespoon inside each triangle. Sealed them anyway they would and topped with the melted butter and roasted garlic flavored breadcrumbs. They're pretty and easy to handle in the muffin tin method. 350 degrees for about 17-20 minutes worked for me.

7 users found this review helpful

Reviewed on Aug. 15, 2003 by HARMONYG23

Overall, this was a pretty tasty recipe. But, I did change a few things. After I put the chicken mixture in the middle of the rectangle I topped it with a tsp. or two of canned diced chiles and a sprinkle of cheddar cheese. I also took out the pimento since we don't care for them and I used an extra can of crescent rolls to cover the tops instead of folding the rectangle over. Very tasty and versatile recipe! Thanks!

5 users found this review helpful

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