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  • 1 (8 oz) pkg. cream cheese, softened
  • 4 Tbsp. butter, melted, divided
  • 2 Tbsp. minced chives (or chopped green onion if you don't have chives)
  • 2 Tbsp. milk
  • 1/2 tsp. salt
  • 1/2 tsp pepper
  • 4 cups cubed cooked chicken
  • 2 tubes (8 oz each) refrigerated crescent rolls
  • 1 cup crushed seasoned stuffing croutons



Step 1

In a medium mixing bowl, beat cream cheese, 2 Tbsp. butter, chives, milk, salt, and pepper until smooth. Stir in the chicken.

Unroll crescent dough and separate into 8 rectangles; press perforations together. (I then cut the rectangles in half to make two squares - this makes more bundles - follow directions, but use less filling). Spoon about 1/2 cup chicken mixture onto the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter. Sprinkle with crushed croutons, lightly pressing down.

Transfer to two ungreased baking sheets.

(For freezing: cover baking sheet in plastic wrap and freeze until bundles are firm; transfer squares to a covered container. May be frozen up to 2 months. When ready to use, thaw in the refrigerator and bake as directed.)

Bake at 350 degrees for 20-25 minutes or until golden brown.

The recipe suggests freezing one baking sheet and baking the other. That way you have another meal ready for a later date. If you make the bundles with a full rectangle of dough, one bundle equals one serving. If you cut the dough in half, like I do, two bundles would equal one serving (or one bundle for a kid). Either way, you serve 4 or 8, depending on whether you freeze half of the bundles or not


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