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Oh my word, guys – it’s December. We’re even getting a few cold days here in Texas, and there’s nothing better on a cold day than a nice, warm, comfort food meal – and these creamy & crunchy chicken crescents are just that. We’ve made these for years, but this was the first time E helped me make them – and she loved it! There are lots of opportunities for getting your hands dirty, which kids love.
Here’s the recipe – and don’t forget, as always I’m sharing step-by-step photo instructions so you can make this with your mini chef!
Creamy and Crunchy Chicken Crescents
- Stove Top Stuffing (Chicken)
- Two tubs of cream cheese with chives & onions
- Two cans of chicken breast, shredded
- Two tubes of Pillsbury Crescent Roll dough
- 2 tbsp. butter, softened
- 3 tbsp. butter, melted
- In a bowl, mix the cream cheese, chicken, and 2 tablespoons of softened butter.
- Separate the crescent roll dough into the eight triangles. Take one triangle and put 1-2 tablespoons of the cream cheese mixture in the center (I always eyeball it).
- Fold the edges of the dough up and press the seams so it is sealed well. There is no “right” way to do this – just make sure it’s sealed up well and you’re good to go! Fill and seal all of the the crescents (even though they’re not really crescents at this point… we still call them that anyway – just go with me, here).
- Pour some Stove Top Stuffing into a separate shallow bowl. Dip each crescent into the butter, and then press it into the stuffing, coating on well on all sides.
- Place all 16 crescents on a cookie sheet (sprayed with cooking spray if you’d like, to help prevent sticking) and bake at 375 degrees for 15-20 minutes, or until the crescent roll dough looks golden brown. Enjoy!
In a medium-sized bowl, mix the cream cheese, softened butter, and chicken together. If you’re weirded out by the idea of canned chicken you can definitely use your own shredded chicken, but we’ve used it for years and I promise it’s good!
Once your filling is ready, spread out the triangles of crescent dough on a cookie sheet; take one at a time and place a heaping spoonful of filling in the center.
Fold up the dough into a ball, making sure all edges are sealed so that filling doesn’t seep out.
Then dip the crescents into melted butter.
Next, press each crescent into the bowl of stuffing, making sure it’s well-coated. The stuffing provides the crunch that’s a great contrast to the soft texture of all the other ingredients.
Set all your crescents out on the large cookie sheet so that the edges aren’t touching.
Bake at 375 degrees for 15-20 minutes, and then enjoy!
Don’t forget, I am hosting Mini Chef Mondays along with 11 fabulous bloggers!
Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share kid-friendly recipes that kids can easily recreate – we’d love for you to link up!
Don’t have a blog? Share the URL of your instagram photo in our linky below.
- Christmas Tree Holiday Brownies // Courtney’s Sweets
- Applesauce Cinnamon Ornaments // Momma Lew
- Chocolate Covered Peanut Butter Balls // Baby Loving Mama
- Christmas Inspired Rice Krispie Treats // We’re Parents
- Asian Pork Belly Bean Soup Recipe // Eating Richly
- Grinch Green Hot Chocolate // Giggles, Gobbles and Gulps
- Pizza Burger Sliders // Step Stool Chef
- Cheese Blintzes with Strawberry Sauce Like Your Grandmother Made // Vegging at the Shore
- Gourmet Potatoes // Mom’s Messy Miracles
- Gingerbread Pancakes // O’Boy! Organic
- Hanukkah Gelt Cookies! // Can’t Google Everything