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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Through many years living on a farm, I've collected quite a few recipes using chicken. Family and friends tell me this is one of my best dishes featuring this versatile, tasty meat. Ingredients:
1 package (3 ounces) cream cheese, softened |
3 tablespoons butter, melted, divided |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 cups cubed cooked chicken |
2 tablespoons milk |
1 tablespoon chopped onion |
1 tablespoon diced pimientos |
1 tube (8 ounces) refrigerated crescent rolls |
1/4 cup seasoned bread crumbs |
Directions:
1. In a bowl, beat cream cheese, 2 tablespoons butter, salt and pepper until smooth. Stir in chicken, milk, onion and pimientos. Unroll crescent roll dough and separate into four rectangles; place on an ungreased baking sheet an press perforations together.
2. Spoon 1/2 cup chicken mixture into the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter; sprinkle with crumbs.
3. Bake at 350° for 20-25 minutes or until golden. Yield: 2-4 servings.
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