Crescent Chick Be Quicks Food

QUICK & EASY CREAMY CHICKEN CRESCENTS

Steps:

• Separate crescent dough into 8 triangles.
• Combine the cooked chicken, onion powder, garlic powder 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 degrees for 18-20 minutes or until golden brown.
• Meanwhile, in a saucepan combine soup, milk and remaining cheese.
• Cook until heated through and cheese is melted.
• Serve over crescents.

CRESCENT CHICK BE QUICKS

Steps:

• 1. Heat oven to 375 degrees.
• 2. Lightly grease cookie sheet.
• 3. In small bowl, combine french fried onions, flour and salt; blend well.
• 4. Set aside.
• 5. Separate dough into 8 triangles.
• 6. Cut each in half diagonally to form 2 small triangles.
• 7. Dip chickn pieces in egg; coat with onion mixture.
• 8. Place one coated piece on wide end of each triangle; roll to opposite point.
• 9. Place point side down on ungreased cookie sheet.
• 10. Brush tops with remaining beaten egg; sprinkle with sesame seed.
• 11. Bake at 375 degrees for 11-13 minutes or until golden brown.
• 12. Serve warm or cold.

CHICKEN PAPRIKASH

Steps:

• Melt 3 tablespoons of the butter in a large saucepan. Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until golden and tender, about 10 minutes. Add the garlic, paprika and cayenne and cook, stirring, until dark red in color, 2 minutes. Add the flour and the remaining 1 tablespoon butter and cook, stirring, for 2 minutes. Stir in the broth and sugar and cook until the sauce is thickened, about 2 minutes. Add the chicken to the sauce and bring to a simmer. Cook over medium-low heat until the chicken is tender, about 15 minutes. Stir in the heavy cream and vinegar. Taste and season with salt and pepper. Serve with crusty bread if desired!

CHICKEN AND BROCCOLI STUFFED CRESCENT ROLLS

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Heat the oil in a medium nonstick skillet over medium-high heat. Sprinkle the chicken with some salt and pepper and sear on one side for 5 minutes. Flip and sear for 5 minutes more. Transfer the chicken to a plate to let cool for 5 minutes, then give it a good chop.
• Meanwhile, add the broccoli to a food processor and pulse until finely minced. While the chicken is resting, add the broccoli to the skillet with a pinch of salt and saute until the broccoli slightly wilts and pops in color, 3 to 5 minutes, adding a little oil if needed.
• Combine the chicken, broccoli, mozzarella, mayonnaise, garlic powder, Italian seasoning and a pinch of salt in a large bowl until fully incorporated.
• Roll the crescents out two ways: You can unfold each individual triangle and dollop about 1 tablespoon of the chicken mixture at the thicker end, rolling it up to make sure the tip is on top. Or you can unroll two crescents together to make a rectangle, pinch them together at the perforation, dollop about 1/2 cup of the chicken mixture in the center and gently pull the corners together on top, pinching to seal.
• Place the crescent rolls on the prepared baking sheet and brush with the beaten egg. Sprinkle each with the Parmesan and bake until golden brown on top, 14 to 20 minutes depending on their size. Serve with any dipping sauces you prefer.

CRESCENT CHICK-BE-QUICKS

Steps:

• Heat oven to 375.
• Lightly grease cookie sheet.
• In small bowl, combine french.
• -friedonions, flour and salt; blend well, Set aside.
• Seperate dough into 8 triangles.
• Cut each in half lenghtwise to make 16 triangles.
• Dip chicken pieces in beaten egg; coat with onion mixture.
• Place 1 coated piece on wide end of each triangle; roll to opposite point.
• Place point side down on greased cookie sheet.
• Brush tops with remaining beaten egg; sprinkle with seasme seed.
• Bake at 375 for 12-15 minutes or until golden brown.
• Serve warm or cold.