Print This Post
A classic bridal shower gift among my friends is a “Bride’s First Cook Book” recipe compilation based on submissions from all her friends. While this is a beautiful gesture, most of my friends do not cook and are intimidated by recipes with more than 4 ingredients. (Case in point: I just had one friend give me a bag of breadcrumbs from the store because the process of dipping chicken into egg and then breadcrumbs and then pan frying it was too many steps. I let the fact that I make my own bread crumbs remain my own little secret so she would not feel too bad!)
Back to the bridal shower cookbook. Chicken crescent rolls are my classic entry. The ingredient list is short, and the best part of these little guys is that no matter how terrible they look when they go in the oven they come out gorgeous once cooked. Not only that, but if you pair them with a salad or some other fresh veggie, dinner is served in 30 minutes or less.
chicken crescent rolls
1 can Pillsbury crescent rolls
filling:
3 oz cream cheese
1 tbs milk
1/4 tsp salt (or to taste)
1 grind of pepper
2 cups cooked chicken breasts
topping:
2 tbsp milk
bread crumbs (Italian seasoned or regular)
Preheat oven to 400 degrees.
Chop the chicken into bite sized pieces.
Combine the ingredients for the filling until chicken is well covered with the cheese mixture.
<< PRETEND I REMEMBERED TO TAKE A PHOTO OF THAT AND INSERTED IT HERE!>>
Lay out the crescent rolls into 4 rectangles. Divide filling among the 4 rectangles.
Fold the corners of the rectangles into the middle of the crescent rolls like this:
Brush tops of each rectangle with milk and sprinkle with breadcrumbs.
Bake for 15-20 minutes, or until bottoms are golden brown and crescent roll is completely cooked.
Serve paired with a salad or some other veggie. My hubby and I usually eat one roll each, but a hungry person could easily eat two!
5 responses so far ↓
1 Shirley Madsen // Oct 7, 2009 at 4:57 am
Chicken crescent rolls are one of the few things your brother will eat that I make from scratch. Instead of milk, I brush melted butter on the crescent rolls before sprinkling them with breadcrumbs.
2 Rachel // Oct 9, 2009 at 6:10 pm
Oh yum! I remember these in college. I’ve still yet to make them…I need to get on that.
3 Jo // Oct 10, 2009 at 9:54 pm
Ok, I made these for dinner tonight…. very easy, and way delicious! I paired them with an avocado/tomato/balsamic/olive oil salad. I feel like I’m in the Johanna-Paula version of Julie-Julia ;)
4 Michelle // Nov 2, 2009 at 8:56 am
I am planning on making these for dinner this week and an extra set to take to my sister-in-laws who just had a baby! I know they will like these, and I am craving them again!:)
5 bridget // Nov 2, 2009 at 6:11 pm
ok so i made these with…prepare yourself…canned chicken. and they were awesome! and then i made them with tuna and added some jack cheese. both times i paired them with the roasted tomato soup! so good!
Leave a Comment