Chicken ala Crescents
Chicken ala Crescents from finalist Jean Sanderson in the 22nd Pillsbury Bake-Off Contest.
Ingredients
- Chicken Crescents
- 1/3 cup crushed herb seasoned croutons or bread stuffing
- 1/4 cup chopped walnuts or pecans
- 1 (3 oz) package cream cheese with chives, softened
- 2 Tablespoons butter or margarine, softened
- 1/2 teaspoon lemon and pepper seasoning, if desired
- 1 cup cubed cooked chicken
- 1/3 cup (2 oz can) drained mushroom stems and pieces
- 1 (8 oz) can Pillsbury Refrigerated Quick Crescent Dinner Rolls
- 3 Tablespoons butter or margarine, melted
- Sauce
- 1 (5/8 oz.) package chicken gravy mix
- 1 Tablespoon chopped chives
Instructions
- Heat oven to 375 degrees F. In small bowl, combine crushed croutons and walnuts, set aside. In medium mixing bowl, combine cream cheese, 2 Tablespoons butter and seasoning; mix well. Stir in chicken and mushrooms; set aside.
- Separate crescent dough into 8 triangles; spread each with about 1/4 cup chicken mixture. Roll up; start at shortest side of triangle and roll to opposite point. Tuck sides and point under to seal completely. Dip rolls in melted butter; coat with crumb-nut mixture. Place on ungreased cookie sheet. Bake at 375 degrees F. for 15-20 minutes until golden brown.
- For sauce: Prepare gravy mix as directed on package. Stir in chives. Serve crescents with sauce.
Notes
Tips:
-1 (3 oz) package cream cheese, softened and 1-1/2 teaspoons chopped chives can be used in place of prepared cream cheese with chives.
-To make ahead, prepare, cover and refrigerate up to 2 hours before baking. Bake at 375 degrees F. for 20-25 minutes.
-1 (3 oz) package cream cheese, softened and 1-1/2 teaspoons chopped chives can be used in place of prepared cream cheese with chives.
-To make ahead, prepare, cover and refrigerate up to 2 hours before baking. Bake at 375 degrees F. for 20-25 minutes.
I have been making these since the recipe first appeared in the Bake-off Booklet and they are a favorite with everyone who eats them. I have made them with and without the mushrooms and have always used the juice that comes from the baking chicken to make my sauce. They are absolutely delicious!!!
I was so excited to find this recipe. It has been a family favorite for years and I’d lost it. I bet you can’t stop after eating just one!!
I have also been making these for family and friends after the book came out. I pan fry the chicken in thick strips and use the drippings to make the gravy. Most often people will ask me for the recipe. Those who don’t think they are too much work. I always say what when cooking is not some type of work. Those of us who love to cook never think about the time and work that goes into preparation. Plan ahead, have all ingredients and know about the time to prepare and it is pure joy while making.