Reviewed: Jun. 7, 2012

I flattened the chicken breasts a bit to make them cook quicker and used olive oil. After I browned the chicken I sauted the mushrooms, onions and added some sundried tomatoes. Then added that mixture to the cream cheese. I had to cook it longer than 20 minutes, but it was creamy and delicious.

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Reviewer:

aabergren

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Lakewood, Washington, USA

Reviewed: Mar. 14, 2012

sorta did a twist on this.. love the pastry around chicken. I rolled stove top stuffing in the chicken.. then rounded that in the dough.. cover with butter, and bake in my new convection oven!! w00t~~~ :P

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Reviewer:

magvan

Cooking Level: Intermediate

Reviewed: Feb. 16, 2012

Yum! One of our favorites!

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Reviewer:

Amy Clark

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

Reviewed: Feb. 4, 2012

I had some leftover chicken breasts that I needed to use it up. I shredded them, added the cream cheese, salt, pepper, garlic powder to taste and wrapped them in the dough. It made a nice, easy lunch for the kids.

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Reviewer:

Hanny Manny

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Dec. 14, 2011

Instead of mushrooms i used Barf and I ran out of cresent rolls so I used a rubber duck a pinch of nutmeg and the whole family loved it

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Reviewer:

dave

Reviewed: Nov. 1, 2011

Really really yummy. Made a lot of changes though. Used some old buttermilk biscuits, flattened them pretty thin. Cooked chicken in butter, shredded chicken then added onions, peas, whipped cream cheese, and 1/2 packet italian dressing seasoning to skillet and heated. Heaped on filling and made little pies with the flat bicuits. Cooked 325 for 25 minutes. YUMMY! New favorite meal I think we'll see how it reheats. Make 4 4" pies.

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Reviewer:

xealia

Reviewed: Jun. 9, 2011

I love this recipe and everyone always ask me to make it. I exclude the mushrooms though.

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Reviewer:

Amberlee

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Everett, Washington, USA

Reviewed: Apr. 24, 2011

This was a really good dinner. The cream cheese made the chicken creamy, and the crescent rolls made the chicken juicy. I would suggest using Philly Cooking Creme instead of plain cream cheese. Nice Easter meal.

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Reviewer:

tee

Living In: Versailles, Kentucky, USA

Reviewed: Feb. 15, 2011

This was an immediate hit with my fiance, I was asked to put it into rotation. I used yellow onion because the store was out of green onion. I also doubled the recipe to four servings to serve me and my fiance with enough for lunch the next day. I used the full 8 ounce brick of cream cheese. I added some onion salt while grilling the chicken ( I omit the butter when grilling, it's unnecessary fat). I also diced the chicken, it was easier to serve. One note, it is not AS good left over.

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