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, chopped into bite sized pieces
topping:
2 tbsp milk
bread crumbs (Italian seasoned or regular)
Preheat oven to 400 degrees.
Combine the ingredients for the filling until chicken is well covered with the cheese mixture.
Lay out the crescent rolls into 4 rectangles. Divide the filling among the four rectangles.
Fold the corners of the rectangles into the middle of the crescent rolls and seal any openings. 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!
10 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!
6 Erin // Jan 3, 2011 at 12:03 pm
yum! sounds delicious and easy…my two favorite things. I think I will also try these this week (I’ve been scanning the web looking for some new recipes) and I’ve heard these mentioned several times by fellow book-clubbers
I have done something similar with enchilada sauce and cheese..but this sounds great. Can’t wait.
7 Josh // Feb 25, 2011 at 5:59 pm
Making these for dinner tonight with roasted broccoli. NOM
8 Gerri // Nov 15, 2011 at 4:23 pm
I’m thinking… use with leftover turkey, add some sweetened dried cranberries, some chopped walnuts What do you think?
9 Paula // Nov 15, 2011 at 4:55 pm
I think that sounds amazing and you should tell me how it turns out! If it’s a hit, I’ll blog it!
10 Kitchen Noob // Jul 21, 2012 at 11:46 am
So yummy, so easy! I only wish that it made more (I usually like to eat two per meal). I think that I’ll add a bit more cream cheese (I used the low fat version and it’s just as tasty), salt, and pepper to boost the flavor next time I make them, but I love the homey flavor of this dish, and the bread crumbs give it just that bit of crunch that I love! Thanks DD!
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