Makes 4-6 servings

2 c. Cooked, chopped chicken
(1) 3-oz. pkg. Cream cheese, softened
1 Tbsp. Chives, chopped
2 Tbsp Milk

Serving Day
½ c. Bread crumbs
2 pkgs. Refrigerated crescent rolls
¼ c. Butter, melted

Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling and store in 1-quart freezer bag.  Put crouton crumbs in another 1-quart bag, attach it to the bag of chicken filling, and freeze them.  Refrigerate crescent rolls.

To prepare for serving, thaw chicken mixture.  Preheat oven to 350 F.  Unroll crescent rolls.  Each tube will contain 4 rectangles of dough with diagonal perforations.  Press dough along each perforation so the rectangle halves will not separate.  Place about ¼ cup of the 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 butter and coat with bread crumbs.  Place packets on a baking sheet.  Bake for 20 minutes or until golden brown.  Packets are good either hot or cold.  (Serve early in the month before date expires on crescent rolls.)  Makes 8 packets.

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