Chicken Cream Cheese Crescent Roll Food

SAVORY CRESCENT CHICKEN SQUARES

Steps:

• Heat oven to 350°F. In medium bowl, mix cream cheese and 1 tablespoon softened butter; beat until smooth. Add chicken, chives, salt, pepper, milk and pimientos; mix well.
• Separate or cut dough into 4 rectangles. If using crescent dough, firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon melted butter; sprinkle with crushed croutons.
• Bake 25 to 30 minutes or until golden brown.

CHICKEN AND CHEESE CRESCENTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan heat cream of chicken soup, milk and 4 ounces of the cheese over low heat. Meanwhile, separate crescent rolls into triangles. Place some chicken onto the large end of each roll and top with a little cheese. Roll up and place in a 9x13 inch baking dish. Pour 1/2 of soup mixture directly into the baking dish, not on top of the rolls.
• Bake at 350 degrees F (175 degrees C) for about 10 to 15 minutes, or until rolls rise slightly and are lightly browned.
• Pour the remaining 1/2 of the soup mixture into the dish, laying any leftover chicken meat on top, and sprinkle with any remaining cheese. Return to oven until rolls are browned and cheese has melted.

CHICKEN CRESCENT ROLLS

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, stir together soup, milk and ½ cup of cheese. Pour into the bottom of an 8-inch square baking dish. Set aside.
• In a separate bowl, combine chicken and remaining ½ cup of cheese.
• Unroll crescent roll dough and separate into 8 triangles. Place about 1-2 heaping tablespoons of the chicken mixture on the wide end of each crescent roll. Roll the dough up and place each crescent roll (seam-side down) in the bottom of the dish.
• Bake, uncovered, until the liquid is bubbly and the tops of the crescent rolls are browned (about 25 minutes). The bottom of the rolls (that are submerged in the sauce) will stay soft - like dumplings -- but will still be cooked through.

CRESCENT CHICKEN BUNDLES

Steps:

• Preheat oven to 350°. Beat cream cheese, 2 tablespoons butter, chives, milk, salt and pepper until blended. Stir in chicken., Unroll crescent roll dough and separate into eight rectangles; press perforations together. Spoon about 1/2 cup chicken mixture in the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter. Sprinkle with crushed stuffing, lightly pressing down., Transfer to ungreased baking sheets. Bake until golden brown, 20-25 minutes. Freeze option: Freeze unbaked bundles on baking sheets until firm; transfer to a freezer container. May be frozen up to 2 months. To use, thaw in refrigerator. Bake as directed, increasing time as necessary to heat through.

CRACK CHICKEN ROLL-UPS

Steps:

• Preheat oven to 350ºF. Lightly spray a 9x13-inch dish with cooking spray.
• Mix together milk, and soup. Set aside.
• Combine chopped chicken, bacon, cheddar cheese, and ranch dressing.
• Separate crescent rolls into 12 triangles. Top the large part of the crescent triangles with the chicken mixture.
• Roll the crescent rolls up and place in the bottom of the prepared dish.
• Pour soup mixture over crescent rolls.
• Bake for 30 minutes or until bubbly.

MOM'S CHICKEN AND CREAM CHEESE ROLL-UPS

Steps:

• Preheat oven to 350 degrees F.
• Mix together cooked chicken, softened cream cheese, onion, and mushrooms.
• Roll out your crescents, place a heaping spoonful of chicken mixture on wide-end of crescent and roll it up. Place on large cookie sheet (I use my largest jelly-roll pan). Bake for 12-14 minutes (watch for the rolls to turn golden).

CHICKEN AND CHEESE CRESCENT ROLLS

Steps:

• Boil chicken and shred. Mix in 1 cup cheddar cheese. Form into balls. Wrap each chicken and cheese ball in a crescent roll. Put in casserole dish.
• In a saucepan, combine Cream of Chicken soup and milk. Add salt and pepper to taste. Stir until well blended. Pour over crescent rolls. Sprinkle remaining cheddar cheese over each crescent roll. Bake in oven at 325 degrees for about 35 - 45 minutes until crescent rolls are brown on top. Serve with rice. (I usually boil the rice in the water I boiled the chicken in.).

SAUSAGE & CREAM CHEESE CRESCENTS

Steps:

• Preheat oven to 375ºF.
• Mix cooked sausage and cream cheese together.
• Separate rolls into triangles. Cut eat triangle in half lengthwise making two triangles. Using a small cookie scoop and scoop sausage filling onto each roll and roll up.
• Bake for 15 minutes, or until golden brown.

CHICKEN CRESCENT APPETIZERS

Steps:

• Mix diced chicken, cream cheese, chopped chives, and margarine together.
• Separate rolls in triangles. Place chicken mix on top of each.
• Roll up as directed and pinch ends together.
• Bake according to package directions.
• Optional: May brush with beaten egg before baking.

CHICKEN CRESCENT ROLLS

Steps:

• Preheat oven to 375F. Prepare a 9x13-inch baking dish by spraying with non-stick cooking spray.
• Pour the canned soup and cream cheese into a medium pot and heat on the stove over medium heat, stirring often, until the cream cheese is melted and incorporated into the soup. Add the ranch dressing mix and remove the sauce from the heat.
• Reserve 1 cup of the sauce, then add the rest to a medium mixing bowl. Add the shredded chicken and green onions; stir well to combine.
• Separate the crescent roll dough and scoop a spoonful of the chicken mixture onto the wide end of each crescent roll and fold the long point of the dough over and around the chicken to create a little packet. Place each packet into the prepared baking dish.
• Pour the reserved gravy around the chicken packets in the pan.
• Bake for 20-25 minutes until golden brown. Serve warm.

CREAMY CHICKEN CRESCENTS

Steps:

• Separate crescent dough into eight triangles. Combine the chicken and 2 tablespoons cheese; place about 2 tablespoonfuls on the wide end of each triangle. Roll up and place on an ungreased baking sheet. Bake at 375° for 18-20 minutes or until golden brown., Meanwhile, in a saucepan or microwave-safe bowl, combine soup, milk and remaining cheese. Cook until heated through and cheese is melted. Serve over crescents.

CHICKEN AND SPINACH CRESCENT ROLLS

Steps:

• Preheat oven to 350 degrees F. Boil chicken breast approximately 15 to 20 minutes or until done. Mix cream cheese, parmesan cheese, spinach, garlic powder (1/2 Tbsp.), and boiled chicken until well blended.
• Place the chicken and cream cheese mixture inside each individual crescent roll (6) then roll to secure. Melt butter and add 1 tsp. garlic after mixed well brush on top of crescent rolls.
• Bake for approximately 10 minutes then top each crescent roll with mozzarella cheese, bake for the remaining 2 to 5 minutes or until crescent rolls are thoroughly cooked.

PIONEER WOMAN CREAMY CHICKEN STUFFED CRESCENT ROLLS

Steps:

• Start by preheating your oven to 375 degrees F.
• Next, you want to mix chicken, soup, cream cheese, cheddar cheese, ranch packet, sour cream, and pepper in a medium bowl.
• Remove the crescent rolls from the package, separate them, and place them on a large baking sheet.
• Now, you want to add a spoonful of the chicken mixture (about 1 1/2 to 2 tablespoons) at the large end of the triangle. Roll up the triangles starting from the larger part. Use your fingers to keep the filling in place.
• Brush each crescent with a reserved beaten egg.
• Bake your Pioneer Woman Creamy Chicken Stuffed Crescent Rolls for about 15 to 17 minutes, or until the top of the crescent has a golden brown color and the filling is warm.