Chicken Crescents

Chicken Crescents
Chicken Crescents

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    pounds cooked, skinless, boneless chicken breasts, cut into bite-size pieces

  • 1 1/4

    cups chicken broth, divided

  • 1/8

    tsp dried parsley flakes

  • 1/8

    tsp ground sage

  • 1/8

    tsp powdered rosemary

  • 1/8

    tsp dried thyme

  • 1

    tbsp plus 1/2 cup butter, melted, divided

  • 1/4

    tsp salt

  • 2

    (8 oz) packages cream cheese, softened

  • 2

    (8 oz) packages refrigerated crescent roll dough

  • 1

    (6 oz) package seasoned stuffing mix

  • 2

    (10 3/4 oz) cans condensed cream of chicken soup

Directions

Preheat oven to 375 degrees. Put chicken ino a large bowl. Stir in 1/4 cup broth, parsley, sage, rosemary, thyme, 1 tbsp melted butter and salt. Add cream cheese; mix well. Unroll crescent roll dough; divide into triangles. Place a 1 1/2 inch ball of the chicken mixture in the center of each triangle. Close the dough around the chicken, sealing on all sides. You will have extra chicken mixture; set aside. Dip each dough bundle in the remaining melted butter, then roll in the stuffing mix. You should have some butter and about 1 1/2 cups stuffing remaining. Bake dough bundles on an ungreased cookie sheet for 26 minutes or until dough is lightly browned, turning after 13 minutes. Meanwhile, in a large saucepan, combine condensed soup, any remaining melted butter, 1 1/2 cups stuffing mix, remaining 1 cup of chicken broth and the extra chicken mixture. Cook over medium heat until heated through. Serve as a sauce over the chicken bundles.

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