Chicken And Rice Croissants Recipes

CHICKEN CRESCENT ROLLS

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, stir together soup, milk and ½ cup of cheese. Pour into the bottom of an 8-inch square baking dish. Set aside.
• In a separate bowl, combine chicken and remaining ½ cup of cheese.
• Unroll crescent roll dough and separate into 8 triangles. Place about 1-2 heaping tablespoons of the chicken mixture on the wide end of each crescent roll. Roll the dough up and place each crescent roll (seam-side down) in the bottom of the dish.
• Bake, uncovered, until the liquid is bubbly and the tops of the crescent rolls are browned (about 25 minutes). The bottom of the rolls (that are submerged in the sauce) will stay soft - like dumplings -- but will still be cooked through.

THE BEST CHICKEN AND RICE

Steps:

• Preheat the broiler. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tablespoon oil to the skillet.
• Add the carrots, celery and shallots to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 teaspoon salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes.
• Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.

CHICKEN CROISSANTS

Steps:

• Mix shredded chicken, cream cheese, celery, and onion.
• When removing cresent rolls from package, leave together so that two cresent rolls form a square. This will leave you with 4 croissants.
• Put chicken mixture into center.
• Bring up each corner and secure together.
• Dip upside down in melted butter.
• Sprinkle with croutons.
• Bake at 350 degrees for 1/2 hour on a cookie sheet.
• Let set 5 minutes before serving.

CHICKEN CRESCENT CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Season chicken breasts with salt and pepper. Heat a large skillet over medium heat; pan-fry chicken until no longer pink in the center, about 10 minutes per side. Shred chicken.
• Spread chicken over crescent roll triangles. Roll triangles, starting with the wider end, around chicken. Arrange rolls on prepared baking dish with the seam sides down. Place rolls into prepared baking dish.
• Mix cream of mushroom soup, cream of chicken soup, milk, and Cheddar cheese in a bowl; pour mixture over crescent rolls.
• Bake in preheated oven until bubbly and rolls are golden brown, about 40 minutes.

CHICKEN AND CHEESE CRESCENTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan heat cream of chicken soup, milk and 4 ounces of the cheese over low heat. Meanwhile, separate crescent rolls into triangles. Place some chicken onto the large end of each roll and top with a little cheese. Roll up and place in a 9x13 inch baking dish. Pour 1/2 of soup mixture directly into the baking dish, not on top of the rolls.
• Bake at 350 degrees F (175 degrees C) for about 10 to 15 minutes, or until rolls rise slightly and are lightly browned.
• Pour the remaining 1/2 of the soup mixture into the dish, laying any leftover chicken meat on top, and sprinkle with any remaining cheese. Return to oven until rolls are browned and cheese has melted.

CHICKEN AND RICE CROISSANTS

Steps:

• 1. Preheat oven to 375 * f
• 2. In covered microwave safe dish, cook rice, chicken broth, salsa, and taco seasoning on High for 5 minutes. take out, stir to make sure that everything is mixed well... then return to microwave and heat another 15 minutes on half power.
• 3. when rice is done, set rice aside and let cool a little
• 4. Open one roll of the dough and unroll it. press out any seams so that it makes one long wide sheet of dough. Lay half the chicken down on the dough... spread about half the rice mixture on top of the chicken, then spread half the cheese on top of the rice. Carefully roll up jellyroll style , making sure to tuck in the ends (like you would a burrito) and pinch shut
• 5. lay out second tube of dough and repeat step 4
• 6. bake on an ungreased cookie sheet for 20 minutes or till dough is nice and golden brown. Let rest for about 10 - 15 minutes before slicing.
• 7. If used as a main dish, you can get 6-8 servings depending on how big you like your slices. Slice thinner for an appetizer -- should yield about 16 servings
• 8. *note* if you like, you can add a cup of frozen spinach that has been thawed and drained to the rice mixture before spreading it on over the chicken