Savory Crescent Chicken…YUMMM!!!

Written by admin on June 26, 2008 – 7:34 pm -

So I’ve officially found my new favorite weeknight meal. This actually would be good enough for a weekend meal (you know, when you sometimes might have just a bit more time to spend on a more “special” dinner), because it’s SO good, but I just love how easy it is and it’s made with ingredients that I usually have on hand. Also, my friend Suzanne told me that she makes these with broccoli in them, and that sounds really good, so I’ll have to try that next time (I’ll tell you how it goes)!

I found the original recipe from allrecipes.com, but after reading some of the reviews from other visitors (it was VERY highly rated from visitors, which is ALWAYS a good sign!), I changed it up a bit. So, if you’d like to see the original recipe click on this link: http://allrecipes.com/Recipe/Savory-Crescent-Chicken/Detail.aspx But here is the recipe exactly how I made it (which was delicious!!):

Savory Crescent Chicken (makes 4 servings)

1 pkg cream cheese, softened*
1 Tbsp butter, softened
1 large can (or 2 5 oz. cans) canned chicken*
1 Tbsp green onions, sliced*
1/4 tsp salt
1/8 tsp pepper
garlic powder, to taste
2 Tbsp milk
about 1 c. corn*
about 1 c. shredded cheese*
1 (8 oz) pkg refrigerated crescent rolls
1 Tbsp butter, melted
3/4 c. croutons, crushed*

Preheat oven to 350.
In a medium bowl, beat the cream cheese & 1 Tbsp melted butter until smooth. Add the chicken, onion, salt, pepper, and garlic powder. Mix well.
Separate crescent dough into four rectangles. Firmly press perforations to seal.
Spoon 1/2 cup of the chicken mixture onto the center of each rectangle. Pull the 4 corners of dough towards each other; pinch edges to seal.
Place sandwiches on an ungreased cookie sheet. Brush tops with 1 Tbsp of melted butter; sprinkle w/crushed croutons.
Bake for 25-30 minutes or until golden brown.

Recommendations:

Cream cheese: If you forget to take your cream cheese out of the fridge to soften it (which I ALWAYS do!), then just nuke it for a few seconds. Don’t do it too long, watch it carefully, or else you’ll end up melting it which is NOT the result you’re looking for, but if you do it for just a few seconds it does the job perfectly!
Chicken: I used canned chicken and it turned out awesome, but the original recipe called for 2 cups cooked chicken, cubed. Just thought I’d let you know.
Green onions: The original recipe called for white onions, but I only had green onions so that’s why I used them instead. And I’m glad I did, because I think it gave this rich dish a more light fresh taste than normal onions would have.
Corn: The original recipe didn’t call for corn (that’s why I’m not sure of the exact amount because I just kind of guessed), but some of the reviewers put corn in so I thought I’d try it, and I LOVED the corn in it. Again, it added some freshness and sweetness to this rich dish.
Cheese: Again, the original recipe didn’t call for it, but I took some of the other reviewers’ advice and added some. And again, glad I did…added a bunch of extra flavor (some of the other reviewers said these were a bit bland without the cheese)! Went really well with the other ingredients. I used cheddar.
Croutons: Some of the other reviewers didn’t use these, but I don’t know why! They added so much flavor & texture!