Reviewed: Feb. 19, 2013

This has been a family favorite for years! Don't leave out the crushed crouton topping as it gives flavor and makes a nice presentation. I always serve it with the white sauce I make with my chicken pot pie recipe... just put sauce in a gravy boat and serve with the pies. Delicious! michelle5313

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meeszhell

Reviewed: Feb. 19, 2013

Delicious and very easy. Definitely treat the dough like a dough you made. It had to be worked a little bit to cooperate and cover all the contents. Didn't have croutons so used seasoned breadcrumbs for a little crunch. Worked fine. Will make again.

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Vicki8692

Reviewed: Feb. 18, 2013

I liked it; my family, less so, complaining it was too bland. I'll make this again, but next time I'll experiment with replacing the cream cheese with one of the Philly flavored cooking cremes.

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Reviewer:

GATOR

Cooking Level: Intermediate

Reviewed: Feb. 18, 2013

My kids LOVE this and have even requested it for their birthday dinners! I added the Greek seasoning as another reviewer did and also added garlic salt. I only had one can of crescent rolls but used a can of biscuits to make up for the lack of crescent dough; their wasn't any difference. I too placed them in a muffin tin and "flipped" them over after 12 minutes because the top was nice and golden but the bottoms definitely needed more time. I gave them another 7-8 minutes and they were perfect. A big recipe that can easily be adapted to the taste of your family.

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Kim Hyde

Reviewed: Feb. 18, 2013

I've been making a very similar version of this dish. This was the 1st meal I made for my roommate (over 30 yrs ago) - I took shredded chicken and put mushrooms inside too...along w/scallions stirred into cream cheese - add a lil pat of butter in & outside of crescent roll....YUMMY!!

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Cooking Level: Expert

Home Town: Seattle, Washington, USA

Reviewed: Feb. 18, 2013

Very easy and very good. Pretty simple!

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stella

Reviewed: Feb. 18, 2013

My family has made these for years as well, only we call them "Chicken Sweaters". I don't use the pimentos either, but after I bake the chicken I use the drippings and seasonings from that, pour it in a pot, and saute the chopped onions in that. I add the cream cheese and melt that all in, then I add in the chopped, cooked chicken. For a little extra flavor I add some dry ranch dip mix to the cream cheese mix. I also use those crescent sheets now. I roll one out a bit and cut into fourths. Much easier to wrap up than having to pinch all the week spots in the crescent rolls. Our family also makes a sort of "gravy" to pour over them with cream of chicken soup. YUMMY!!

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snooze

Reviewed: Feb. 18, 2013

Not much flavor, overall not too good.

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ahemmer

Reviewed: Feb. 17, 2013

I have been making these for years, I think the original recipe was in one of those Pillsbury cookbooks. My sister calls them "Chicken Dingers". I use thyme or tarragon in the chicken filling.

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Karla

Reviewed: Feb. 17, 2013

This was one of the first recipes I ever followed close to 30 years ago, I made it for my parents and sisters. It came from a Pillsbury bake-off cookbook. I use dried, seasoned bread crumbs in place of the croutons just because it is easier. I just made these last week and they are as good as ever. Thanks for bringing back an old favorite. I have made these with canned, drained albacore tuna and adding dried dill weed also.

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