Chicken Croissants

Tasty quick dinner for the weekend!  I was trying to find a recipe for ingredients I already had on hand.  (I was feeling a bit lazy yesterday!)  This recipe is super easy.  I wish I would have taken a picture of this when it was finished.  Its delicious!

1 pkg. quick croissant rolls 
5 boneless chicken breast halves 
1 pkg. cream cheese 
1 1/2 c. chopped celery 
1/2 c. chopped onions 
2 tbsp. melted butter 
4 tbsp. bread crumbs 
Dash of pepper & salt
**I also added a few mushrooms and green peppers since I had them on hand.
Boil chicken breasts until done then shred chicken. Mix shredded chicken, cream cheese, celery, onion and salt and pepper in bowl. Take 2 croissants and place flat on cookie sheet to form a rectangle. Place 1/4 of chicken mix in center of rectangle and pinch 4 sides together. Brush butter on top of croissants and sprinkle with bread crumbs. Bake at 350 degrees for 20 minutes or until golden brown. Makes 4 croissants.
Recipe from cooks.com

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sixteen sunbuckles: Chicken Croissants

Saturday, September 24, 2011

Chicken Croissants

Tasty quick dinner for the weekend!  I was trying to find a recipe for ingredients I already had on hand.  (I was feeling a bit lazy yesterday!)  This recipe is super easy.  I wish I would have taken a picture of this when it was finished.  Its delicious!

1 pkg. quick croissant rolls 
5 boneless chicken breast halves 
1 pkg. cream cheese 
1 1/2 c. chopped celery 
1/2 c. chopped onions 
2 tbsp. melted butter 
4 tbsp. bread crumbs 
Dash of pepper & salt
**I also added a few mushrooms and green peppers since I had them on hand.
Boil chicken breasts until done then shred chicken. Mix shredded chicken, cream cheese, celery, onion and salt and pepper in bowl. Take 2 croissants and place flat on cookie sheet to form a rectangle. Place 1/4 of chicken mix in center of rectangle and pinch 4 sides together. Brush butter on top of croissants and sprinkle with bread crumbs. Bake at 350 degrees for 20 minutes or until golden brown. Makes 4 croissants.
Recipe from cooks.com

Labels: ,

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