Chicken Packets
Submitted by ashe413
Creamy chicken and cream cheese filling wrapped in crescent roll dough, coated in crushed croutons, and baked golden. Freezer-friendly and great hot or cold.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
40 minThese little pockets of creamy chicken filling wrapped in flaky crescent dough are dangerously snackable.
Chopped chicken gets mixed with softened cream cheese, chives, and milk into a rich, spreadable filling. Each portion gets tucked inside a rectangle of crescent roll dough, sealed up, dipped in melted butter, and rolled in crushed seasoned croutons for a crunchy golden crust.
The best part? You can prep the filling ahead and freeze it. When you’re ready, just thaw, wrap, and bake. They’re equally good straight from the oven or packed cold in a lunchbox.
Kitchen Tips
- Press the crescent roll perforations firmly to seal them. If the dough separates along the diagonal, your filling will leak out during baking.
- Mix the filling with your hands. A spoon won’t blend the cream cheese evenly into the chicken.
- Pinch the edges of each packet tightly. Any gaps and the cream cheese filling will ooze out and burn on the baking sheet.
- Freeze the filling in a flat bag so it thaws quickly and evenly when you’re ready to use it.
Ingredients
Directions
Mix chicken, cream cheese, chives, milk and salt in a medium bowl (mixing with hands works best) to make filling, and store in a 1 quart freezer bag.
Put crouton crumbs in another 1 quart bag, attach it to bag of chicken filling, and freeze them.
Refrigerate crescent rolls. To prepare for serving, thaw chicken mixture.
Unroll crescent rolls. Each tube will contain 4 rectanngles of dough with a diagonal perforation.
Press dough along each perforation so the rectangle halves will not separate.
Place about ¼ cup of chicken mixture into the center of each rectangle.
Fold dough over the filling, and pinch the edges to seal tightly.
Dip each packet in melted margarine, and coat with crouton crumbs. Place packets on a baking sheet.
Bake in a preheated 350℉ (180℃) oven for 20 minutes or until golden brown.
Pakcets are good either hot or cold.
Comments
I discovered this recipe over 20 years ago when I was in jr high. I made it then and loved it. I decided to go looking for it again thinking my boys would like it too. Can't wait to try it!