Does anyone have an easy recipe using chicken and crescent rolls?

Answer 1

Italian Chicken Crescent Roll-Ups Recipe
Ingredients
1 package (can) Pillsbury crescent rolls

Chicken Filling:
1-1/2 cups cooked chicken, shredded
1/4 cup chicken stock (or substitute water)
3 Tbsp white onion, minced
1/2 cup ricotta cheese
1 tsp cayenne red pepper sauce
1 Tbsp fresh basil, chopped or 1 tsp dried
1/4 tsp sea salt, to taste
1/4 tsp black pepper, to taste


Instructions
Preheat oven to 375 degrees F. or as specified on crescent roll package.

In a medium bowl, combine all filling ingredients and mix thoroughly. Open crescents and separate dough triangles onto cookie sheet. Spoon chicken mixture onto dough in equal portions (approximately 1/4 cup each for full size, 2 Tbsp for appetizers). Extra filling is great on whole grain crackers as an appetizer.

Roll dough triangles around chicken filling (large end to small) and space evenly on cookie sheet to promote even browning. Bake according to package directions or until golden.

Note: For appetizer portions, cut each dough triangle in half lengthwise and fill. This tasty hot appetizer can be made several hours ahead and refrigerated prior to baking.

Yield: 8 servings or 16 appetizers

Answer 2

Baked Chicken in Crescent Rolls for 2
2 boneless chicken breasts, poached and cut into four pieces.
1 can crescent rolls
1 can cream of mushroom soup
1/4 cup milk
1 cup shredded cheddar cheese, divided
salt and pepper

1. Poach the chicken for 15 minutes in enough water to cover; salt and pepper the water; remove from water, cool and cut into 4 pieces.
2. Divide the crescent rolls and roll chicken in the rolls (you will not use but 4 of the rolls, so you will have 4 left over to cook for your bread) Place the chicken into a 8x8 casserole dish which has been sprayed with pam or buttered.
3. Place seam side down.
4. Heat soup, milk and 1/2 cup cheese in a small sauce pan until cheese is melted.
5. Pour over chicken bundles and then sprinkle the other 1/2 cup cheese on top.
6. Bake at 350 degrees until rolls are golden brown, approximately 20 minutes.
7. NOTE: I always freeze the water that I use to poach the chicken in 2 cup servings.
8. I then use this in the place of water in soups and stews.

Answer 3

How about Chicken Crescent Bundles?

INGREDIENTS:

2 (3 ounce) packages cream cheese, softened
4 tablespoons butter or margarine, melted, divided
2 tablespoons minced chives
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
2 (8 ounce) cans refrigerated crescent rolls
1 cup crushed seasoned stuffing

DIRECTIONS

In a mixing bowl, beat cream cheese, 2 tablespoons butter, chives, milk, salt and pepper until smooth. Stir in the chicken.

Unroll crescent roll dough and separate into eight rectangles; press perforations together. Spoon about 1/2 cup chicken mixture onto the center of each rectangles.

Bring edges up to the center and pinch to seal. Brush with remaining butter. Sprinkle with crushed croutons, lightly pressing down.

Transfer to two ungreased baking sheets. Cover one baking sheet and freeze until firm; transfer squares to a covered container. May be frozen for up to 2 months.

Bake remaining squares at 350 degrees F for 20-25 minutes or until golden brown.

To use frozen squares: Thaw in the refrigerator and bake as directed.

Answer 4

My son loves Pot pie and it is super easy with crescent rolls - just cube the chicken and add a bag of frozen mixed vegetables, 1/4 cup frozen diced onion, 1/2 cup frozen cut potatoes - salt, pepper and toss all together in a bowl with 2 tablespoons of flour or cornstarch - place in the bottom of a deep dish pie pan then top with crescent dough in a pin wheel shape and bake at 350 for 35-40 minutes serve warm with a fresh salad.
Hope this works for you!

Answer 5

Shred up the cooked chicken, mix it with cream of chicken soup and a bunch of shredded cheddar cheese, heat, and make a sandwhich out of it. YUM!

Answer 6

Chicken Baseball

3 oz light cream cheese, softened
2 tsp light margarine, melted
1/4 tsp salt
1/4 tsp pepper
2 Tbsp chopped onion
2 cups cubed, cooked chicken
1- 8 oz can reduced fat crescent rolls
2 TBSP skim milk
Bread crumbs

Instructions


In a blender (or by hand) combine cream cheese, butter, salt, pepper, milk, onion. Blend.

Pour mixture over chicken and stir.

Separate crescent roll dough into four rectangles and seal perforations.

Spoon 1/2 cup mixture into center of each.

Pull opposite corners of dough to center and seal- sprinkle each "baseball" with breadcrumbs and place on ungreased cookie sheet.

Bake at 350* for 20 minutes.




Italian Chicken Crescent Roll-Ups Recipe
Ingredients
1 package (can) Pillsbury crescent rolls

Chicken Filling:
1-1/2 cups cooked chicken, shredded
1/4 cup chicken stock (or substitute water)
3 Tbsp white onion, minced
1/2 cup ricotta cheese
1 tsp cayenne red pepper sauce
1 Tbsp fresh basil, chopped or 1 tsp dried
1/4 tsp sea salt, to taste
1/4 tsp black pepper, to taste


Instructions
Preheat oven to 375 degrees F. or as specified on crescent roll package.

In a medium bowl, combine all filling ingredients and mix thoroughly. Open crescents and separate dough triangles onto cookie sheet. Spoon chicken mixture onto dough in equal portions (approximately 1/4 cup each for full size, 2 Tbsp for appetizers). Extra filling is great on whole grain crackers as an appetizer.

Roll dough triangles around chicken filling (large end to small) and space evenly on cookie sheet to promote even browning. Bake according to package directions or until golden.

Note: For appetizer portions, cut each dough triangle in half lengthwise and fill. This tasty hot appetizer can be made several hours ahead and refrigerated prior to baking.

Yield: 8 servings or 16 appetizers




Cheesy Chicken Crescent Dish

1 3/4 cups cubed chicken
1 cup shredded Cheddar cheese
1 (8 ounce) can Pillsbury refrigerated crescent rolls
1/2 can cream of chicken soup*
1/2 can cream of mushroom soup
1/2 cup milk

* You can omit the cream of chicken soup and use 1 whole can cream of mushroom soup.

Preheat oven to 375 degrees F.

Combine chicken and 1/2 cup of Cheddar cheese.

Separate crescent dough into 8 triangles. Place about 3 tablespoons chicken mixture on wide end of each triangle and roll to opposite point.

In medium saucepan, combine soups, milk and 1/4 cup Cheddar cheese. Heat until cheese melts. Pour half of soup mixture into greased 8- or 9-inch square baking dish. Reserve remaining soup mixture for sauce.

Arrange filled crescents over hot soup mixture. Bake at 375 degrees F for 20 to 25 minutes until golden brown. During last 10 minutes, sprinkle with remaining cheese. Serve with remaining sauce poured over the top.




Chicken Salad Crescent RollsSouthern Living
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Ingredients
1 (8-oz.) can refrigerated crescent rolls
1 cup your favorite chicken salad
2 tablespoons poppy seeds


Preparation
Unroll 1 (8-oz.) can refrigerated crescent rolls; separate each dough portion along center and diagonal perforations, forming 8 triangles. Spoon 2 Tbsp. of your favorite chicken salad on the wide end of each triangle. Starting at the wide end of each triangle, roll dough over chicken salad, pinching edges to seal. Place rolls, seam sides down, on a lightly greased baking sheet. Sprinkle tops of rolls evenly with 2 Tbsp. poppy seeds. (Seeds will stick to rolls without a binder; you don't need to brush with egg.) Bake at 375° for 10 to 12 minutes or until golden brown.
Yield
Makes 8 rolls