Colorful Chicken Croissants Food

CHICKEN CROISSANTS

Steps:

• Mix shredded chicken, cream cheese, celery, and onion.
• When removing cresent rolls from package, leave together so that two cresent rolls form a square. This will leave you with 4 croissants.
• Put chicken mixture into center.
• Bring up each corner and secure together.
• Dip upside down in melted butter.
• Sprinkle with croutons.
• Bake at 350 degrees for 1/2 hour on a cookie sheet.
• Let set 5 minutes before serving.

COLORFUL CHICKEN CROISSANTS

Steps:

• In a large bowl, combine the first seven ingredients and salt if desired. Stir in the chicken. Spoon about 1/2 cup into each croissant.

GRILLED & SEASONED CHICKEN CROISSANT SANDWICHES

Steps:

• Grill breasts over medium coals till cooked through.
• Saute mushrooms in small amount of butter.
• Shortly before taking breasts off grill top with mushroom and swiss cheese long enough to melt cheese.
• Spread mayo and your favorite mustard on croissant and add chicken breasts topped with alfalfa sprouts.
• Awesome!

RAINBOW CROISSANTS RECIPE BY TASTY

Steps:

• In a large bowl, combine the milk and water.
• On top of the liquid, add the flour, sugar, salt, yeast, and cubed butter.
• Mix just until the dough comes together, but don't overmix.
• Set aside ¼ of the dough and transfer the rest to a lightly floured surface. Knead until the flour is fully incorporated. Shape into a ball, place in a large bowl, cover with plastic wrap, and let rest at room temperature for 2 hours.
• Divide the reserved quarter of dough into 5 equal pieces. Add a few drop of different colored food coloring to each one.
• Wearing food-safe gloves so you don't stain your skin, work each color into the dough.
• Shape the colored dough into balls, place on a plate, and cover with plastic. Let rest for 2 hours at room temperature.
• Transfer the large piece of rested dough to a parchment-lined baking sheet. Shape into an 8x11-inch (20x27 cm) rectangle, cover with plastic wrap, and chill in the refrigerator overnight.
• Transfer the colored dough to another parchment-lined baking sheet. Shape into 2x3-inch (5x7 cm) rectangles, cover with plastic wrap, and chill overnight.
• Transfer the plain rested dough to a clean, lightly floured surface. Roll into a 16x8-inch (40x20 cm) rectangle. Pat the edges with a knife to straighten.
• Place the butter rectangle at the center of the dough rectangle. Fold the top and bottom of the dough over to cover the butter, pinching the center seam and sides to seal.
• Rotate 90° and roll out to a large rectangle, about 8x18 inches (20x45 cm). Flatten the edges.
• Fold the top and bottom edges to meet in the center of the dough. Fold over once more, then freeze for 30 minutes.
• Roll out the dough again to a large rectangle, about 24x8 inches (60x20 cm). Brush off any excess flour. Fold the dough in thirds, brush again, then freeze for another 30 minutes.
• Cut the chilled, colored doughs in half lengthwise. Roll into ropes about 10 inches (25 cm) long.
• Brush the ropes with water and line up together, in rainbow order or as desired. Press together. Lightly dust with flour and roll out into a rectangle roughly the same size as the plain dough.
• Brush the plain dough with water, then lay on the colored dough sheet on top.
• Roll out into a large, 13x21-inch (33x53 cm) rectangle and about ¼-inch (6 mm) thick.
• Cut the dough into 10 triangles with bases that are about 4 inches (10 cm) wide.
• Lay the dough triangles colored side down, and starting with the wide end, gently roll up.
• Place the croissants on a parchment-lined baking sheet, seam-side down. Cover with plastic wrap and let proof at room temperature for 2 hours.
• Preheat the oven to 400°F (200°C).
• Brush the croissants with egg wash.
• Bake for 20-25 minutes, until golden brown. Let cool on a wire rack.
• Enjoy!

COLORFUL CHICKEN CASSEROLE

Steps:

• In a large skillet, saute the celery, green pepper and onion in butter until tender. Add the broth, corn, peas, salt if desired and pepper; heat through. Stir in chicken and macaroni. , Divide between two 11x7-in. baking dishes coated with cooking spray. Top with mushrooms and cheese. , Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 20 minutes. Uncover and bake 10 minutes longer or until heated through. , To use frozen casserole: Remove from the freezer 30 minutes before baking. Bake at 350° for 35 minutes. Uncover and bake 15 minutes longer or until heated through.

CHICKEN CURRY CROISSANTS

Steps:

• In a skillet over medium heat, add the curry powder and stir a few seconds until it becomes fragrant. Stir in the oil. Cook the chicken in the seasoned oil for about 5 to 8 minutes on each side, or until done.
• Spread chutney sauce on one side of each croissant, and the mayonnaise on the other side. Cut the cooked chicken to fit the croissants (I cut them into slices), and layer with lettuce, tomatoes, and red onion. Sprinkle with a little salt and pepper, and serve.