I really enjoy all the recipes over at Jamie Cooks it Up! And when I saw her recent chicken stuffed crescent rolls, I knew I would be making them ASAP. This is one of those EASY meals that you could make the morning of and then just throw them in the oven when you are ready to feed your hungry family dinner!
I used left over chicken from this meal we had a few nights ago. It was probably a good 2 cups of shredded chicken. If you have leftover grilled chicken, baked chicken, etc. this is a perfect meal to use the chicken for. You will need about 2 cups of cooked chicken, green onions, cream cheese, and then if your pallets can stand the heat some jalapeno peppers. I only added the peppers to Doug's portion of this meal. Mix the softened cream cheese with the chicken, green onions and as you can tell in the picture below, I decided to add some shredded cheddar cheese. One can never have enough cheese in a dish...right!?
Take the crescent dough and separate into triangles. Take about 3-4 tablespoons of the chicken mixture and place in the center of a rolled out triangle. They just need to be rolled out a little to make it easier to fill.
Beginning at one end, start to roll the dough around the chicken, making sure to press and seal so that the chicken is completely enclosed in the dough. Melt some butter and place some crushed corn flakes on a plate I just used my rolling pin to crush the corn flakes. Coat the balls in the butter and then roll in the crushed corn flakes to cover. Place on a lightly greased cookie sheet, or use parchment paper.
The three separate rolls are for Doug, they have the jalapeno peppers in them. He was unable to be here for dinner, so I placed his in the fridge, covered and he can pop them in the oven when he is home for dinner. Bake at 350 degrees for about 20 minutes. The original recipe uses a cream of chicken based sauce to top each roll with. Knowing it was just me and the kids I decided to not use an entire can of cream of chicken soup, and instead just mixed some butter, sour cream, milk, and cheese up over the stove top till everything was melted together. This was just a simple sauce, but the kids both enjoyed, and of course I loved it.
And one more picture, the roll without being cut, I topped the sauce with some fresh chives from my garden. If I was feeding more than 4 for dinner, I would probably double up on the rolls, I think they will reheat nicely for lunch tomorrow! I will have to find out later after Doug tries his with the jalapeno in them and see if he likes the added heat!
Chicken Stuffed Crescent Rolls
adapted from Jamie Cooks it up!
Preheat oven to 350 degrees
Mix together the following
2 cups cooked, diced or shredded chicken
4 oz. cream cheese
4 green onions, diced
1 cup shredded cheddar cheese
*Optinal: Diced Jalapeno Peppers
Open can of crescent rolls and separate into triangles. Spray a rolling pin lightly with cooking spray and roll each triangle out. Place 3-4 TBLS of the chicken mixture onto each triangle and roll, using your fingers press all the seams together to enclose the chicken.
Melt 4 TBLS of butter
Using a rolling pin or food processor, crush about 3 cups of corn flakes into crumbs.
Roll each filled crescent roll in butter and then coat with corn flakes. Place on parchment lined or lightly greased cooking sheet. Bake at 350 for 20 minutes.
To make simple sauce for the top, in a small saucepan combined 1 TBLS of butter, 2 TBLS sour cream, and about 2 tsp. of milk over medium heat. I added in about 1 cup of shredded cheese and stir till it was all combined.
Serve over chicken and enjoy this low fuss and easy meal!
Now that I have made these, I think trying other variations, such as ham and cheese stuffed crescent rolls are in my very near future!