Chicken N Cheddar Croissant Recipes

CHEESY CHICKEN CRESCENT BAKE

Steps:

• Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray. Set aside.
• Prepare the filling. In a large bowl combine the cream cheese, butter, garlic powder, and seasoned salt stirring until smooth. Add in the chicken and cheddar cheese, mixing until incorporated. Add in the heavy cream and stir until combined.
• Open the cans of crescent rolls. Place about 2 tablespoons of the filling onto the larger end of each crescent roll. Roll up and pinch the dough closed, sealing in the chicken mixture. Place seam side down in the prepared baking dish.
• To prepare the sauce combine the cream of chicken soup, cheddar cheese, heavy cream, and seasoned salt in a medium saucepan. Heat over medium heat, stirring frequently until warm and smooth. Pour the sauce evenly over the crescent rolls. Top with the remaining 1 cup grated cheese.
• Bake for 30 minutes until the rolls are baked and the mixture is bubbly.
• Serve immediately.

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 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 SALAD CROISSANTS

Steps:

• Mix first 6 ingredients; stir in chicken and cheese. Serve on croissants lined with lettuce.

CHICKEN N CHEDDAR CROISSANT

Steps:

• Cut croissant in half and spread mayonnaise on both sides (use more is desired).
• Place chicken on one side of the croissant, sprinkle with salt and pepper. Top with cheddar slices and serve.

CHICKEN AND BROCCOLI BRAID

Steps:

• Preheat oven to 375 degrees F (190 degrees F).
• In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
• Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
• Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.

CREAMY CHICKEN CRESCENTS

Steps:

• Separate crescent dough into eight triangles. Combine the chicken and 2 tablespoons cheese; place about 2 tablespoonfuls on the wide end of each triangle. Roll up and place on an ungreased baking sheet. Bake at 375° for 18-20 minutes or until golden brown., Meanwhile, in a saucepan or microwave-safe bowl, combine soup, milk and remaining cheese. Cook until heated through and cheese is melted. Serve over crescents.