boss asked in Food & DrinkCooking & Recipes · 1 decade ago

recipe using a chicken mixture and crescent roll dough?

My sister was telling me about a dish someone brought to a family get-together that has since passed away. She didn't know how it was made, but it had a chicken mixture that was put in crescent roll dough and baked. Anyone have a similar recipe that you can share with me? please include measurements. thanks.

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  • 1 decade ago
    Favorite Answer

    Chicken Cresent Rolls

    2 chicken breasts (cooked & chopped)

    3 oz. softened cream cheese

    2 T. butter

    1 can crescent rolls

    1 can cream of chicken soup

    ½ soup can milk

    bread crumbs

    shredded cheddar cheese

    mushrooms, chopped

    chopped onions

    Mix butter and cream cheese. Spread on dough triangle from 1 can

    crescent rolls. Mix chicken with mushrooms and onions. Place chicken

    mixture on the big ends. Roll while pulling the small end wider.

    Pinch the sides. Dip in melted butter and bread crumbs. Bake at 375*

    for 15 min.

    Sauce:

    cream of chicken soup

    ½ soup can milk

    shredded cheddar cheese

    Heat and serve over turnovers.

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  • 1 decade ago

    Creamy Chicken Crescents

    1 tube crescent rolls

    1 cup shredded cooked chicken

    1/2 cup shredded cheddar cheese, divided

    2/3 cup condensed cream of chicken soup, undiluted

    1/2 cup milk

    Combine chicken & 2 tbsp. cheese.

    Place approx 2 tbsp of the mixture into each crescent roll, roll up and bake at 375 for 18-20 minutes.

    Meanwhile, combine the soup, milk, and remaining cheese. Heat through, and serve over the crescent rolls.

    Source(s): Taste of Home's Quick Cooking 2005
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  • 1 decade ago

    Chicken Broccoli Braid

    (You don't have to have the papmered chef tools to make this recipe.)

    Ingredients:

    2 cups cooked chicken, chopped

    1 cup broccoli, chopped

    1/2 cup red bell pepper, chopped

    1 garlic clove, pressed

    4 oz. (1cup) sharp cheddar cheese, shredded

    1/2 cup mayonnaise

    2 tsp. all-purpose dill mix

    1/4 tsp. salt

    2 pkgs. (8oz. each) refrigerated crescent rolls

    1 egg white, lightly beaten

    2 tbls. slivered almonds (optional)

    Directions:

    Preheat oven to 375F. Chop chicken and broccoli using food chopper; place in 2 qt. batter bowl. Chop bell pepper using 5" utility knife; add to batter bowl. Press garlic over vegetable mixture using garlic press. Shred cheese using cheese grater and add to vegetable mixture; mix gently. Add mayonnaise, dill mix, and salt; mix well using scraper. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12" x 15" rectangle baking stone. Repeat with remaining package of dough. Using roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using a pizza cutter (there will be 6 inches in the center for the filling). Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using pastry brush. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.

    Substitute 1 tsp. dried dill weed for The Pampered Chef Pantry All-Purpose Dill Mix, if desired.

    Yield: 10 servings Approximately 410 calories and 27 grams of fat per serving

    Source(s): PAMPERED CHEF COOK BOOK
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