Monday, November 14, 2016


Olivia found this scrumptious recipe at a web site called .  If you like chicken and you like cheese, this is a winner.  I even thought if you would like to substitute turkey (leftover from the upcoming holiday) that might be a new creative way to use up what is left of the bird.  I think the key here to getting a desirable texture is not pouring the sauce directly on the rolls but around them so the rolls have an opportunity to reach a lovely golden brown.  The soup, cream cheese, and cheese make for a delicious silky inside filling.  Give this recipe a try with either chicken or turkey.  You will probably want to make it again and again.


Serves: 4
  • 1 tube (8 count) regular-sized crescent rolls
  • 2 cups shredded cooked chicken
  • 4 oz softened cream cheese
  • 1 tsp instant minced onion
  • ¼ tsp garlic powder
  • ½ tsp salt
  • pinch of pepper
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan or Romano cheese
  • Sauce:
  • 1 can (10.75 oz) cream of chicken soup*
  • 1 soup can of milk (use the empty soup can)
  1. *Cream of Mushroom may be substituted
  2. Preheat oven to 350 degrees F.
  3. Lightly spray a 11×7-inch rectangular baker.
  4. In a medium bowl, mix together the chicken, cream cheese, instant minced onion, garlic powder, salt, pepper and mozzarella. Set aside.
  5. In another bowl, mix the soup with the milk, stirring the milk in gradually so it’s smooth.
  6. Separate the crescent dough into the 8 triangles. Place about ¼ cup of the chicken mixture on the wide base of the crescent “triangle.” Roll up and seal completely–you roll these like you are making rolls, but also pinch the sides together so the filling is completely enclosed by the crescent dough.
  7. Place chicken-filled crescents in the pan making 2 rows with 4 crescents in each row–leave space on all sides for the sauce.
  8. Pour sauce around the crescents, avoiding covering the dough with the sauce or they will not brown and will be soggy!
  9. Sprinkle crescent tops with the grated Parmesan or Romano cheese.
  10. Bake for 30-35 minutes or until tops are nicely browned.

No comments:

Post a Comment