Monday, January 21, 2013

This is a favorite in our family--so yummy and so easy!

For the Croissants:
2 large chicken breasts--cooked and shredded
1 package Pillsbury crescent dough (makes 8)
1 1/2  packages cream cheese at room temperature 
2 tablespoons butter at room temperature 
Salt and pepper to taste

For the Sauce--
2 cans cream of chicken soup
half can milk
large scoop (maybe 1/4 cup if you want an exact measurement) sour cream
small can of diced green chiles (optional)
salt and pepper to taste

Yield: 8 croissants

In a medium size bowl, mix the shredded chicken, the butter, and the cream cheese.  Sprinkle with salt and pepper and mix until everything is well-mixed (I usually just use my's the easiest way to get it done).  Depending on the size of your chicken breasts you can add more or less butter or cream cheese-you just don't want the mixture to look dry.  

Sprinkle a little bit of flour on your counter and carefully roll out each croissant triangle--flatten them, but don't roll them too thin or they'll tear.  

Scoop 1/8 of the chicken mixture onto each crescent triangle, like so:

Then fold the tips of the triangle in and wrap securely.

If you want, you can dip the croissants in melted butter and then in crunched up Corn Flakes (as pictured in the last picture).  Sometimes I do this...sometimes I don't.  Place the croissants on baking sheet (I always use tin foil to keep from having to wash pans).

Follow the cooking directions on your crescent dough package.  I baked mine at 350 degrees for ten minutes.  Remove from oven when the crescents are golden brown.  

Serve over rice with Chicken Sauce (just combine the cream of chicken soup, milk, sour cream, salt and pepper in a saucepan and cook on medium-low until heated through.  As an option add green chilies to give it a nice little kick and some great flavor).  


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