Scrumptious Creamy & Crunchy Chicken Crescents |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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One of my favorite dishes and always a huge hit at my dinner party/get-togethers at my house. These little 'chicken balls' are so tasty. Crunchy and crusty on the outside, and warm, savory and creamy on the inside. I love them warm out of the oven and cold out of the fridge. I use Pepperidge Farm stuffing mix, as it has more of a fine texture. Bread crumbs could also be used. I would not recommend a coarse stuffing mix (like Stove Top) with large chunks. For parties, I make the full recipe, but cut the crescent rolls in half to make them more bite-size (although they are still a good 2-3 bites each!). Ingredients:
2 -3 large chicken breasts |
1 (8 count) package refrigerated crescent dinner rolls |
8 ounces cream cheese or 8 ounces neufchatel cheese |
8 ounces sour cream |
1/2 cup chopped onion |
2 cups pepperidge farm seasoned stuffing mix |
1/2 cup melted butter |
salt and pepper |
flour |
Directions:
1. Boil chicken breasts until cooked through. Shred meat once cooked.
2. In a large bowl, combine cream cheese, sour cream, and onion. Add shredded chicken and salt and pepper to taste. Mix well.
3. Flour counter-top and rolling pin. Flatten crescent rolls until at least double in size.
4. Add one-eighth of the chicken mixture (approx. 3/4 cup) to the center of the flattened crescent roll. Roll up into a ball. (Should be 3-4 in diameter.).
5. Roll ball in melted butter and coat with stuffing mix.
6. Bake at 375 degrees for 20-25 minutes, or until crescent roll is golden brown.
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