You make these, right? I’m pretty sure that everyone makes these, but because my family loooooves them sooooo much, I will put the recipe here so that if you somehow missed the Cheesy Chicken Puff memo, you can now join the club.
Savory cream cheese and a bit of Cheddar marry tender chicken and fills a puff of pastry topped with crunchy, buttery croutons. This is a super easy weeknight meal or crowd pleaser as well.
I first found a very similar recipe in my very first cookbook that I got as a wedding present. And, whenever I take the family poll that sound kinda like, “Guys, I can’t think of anything to make for dinner. Ideas?” Someone always says Chicken in a Crescent. I’ve named them Cheesy Chicken Puffs, but for twenty some years, the aforementioned moniker is what it was.
Besides, the bites count more than the name. And these bites definitely count.
Start with about 2 c. worth of cooked chicken breasts cut into small chunks. I like to poach them in chicken stock, or sauté them in garlic butter or use leftover Chicken Breasts Done Right. It also helps to make them this way and add the most possible flavor to this dish.
To the warm chicken, add 1–8oz. block of cream cheese,
1/4 tsp. salt, 1/8 tsp. pepper,
and 1/2 c. of shredded cheddar cheese (optional)
Unroll one tube of crescent roll dough (I have even been able to buy organic crescent roll dough lately!) and separate it into four squares, pressing the seams together to make squares. Divide the chicken mixture four ways and place each fourth onto a square. Wrap the dough up and around the filling and press it together to seal at the top. Try not to let the dough get to bulky in any one specific spot on the top to prevent gooey, undercooked dough.
Brush the tops of each crescent with 2 T. melted butter. In a plastic bag, partially crush 1 c. of seasoned croutons*. Press the croutons chunks and crumbs into the tops of the crescents to help them stick.
Bake in a preheated 350 degree oven for 25-30 minutes or until the tops are beautifully golden.
- 2 c. cooked chicken
- 8 oz. cream cheese
- ¼ tsp. salt
- ⅛ tsp. pepper
- ½ c. cheddar cheese
- 1 tube crescent roll dough
- 2 T. butter
- 1 c. croutons
- Mix chopped, cooked chicken with cream cheese, salt, pepper, and Cheddar cheese (optional).
- Create four squares from the crescent roll dough, pressing seams together well.
- Divide chicken mixture into fourths and place in the center of each square.
- Pull corners up and collect the dough at the top, pressing together to seal.
- Brush with melted butter and sprinkle with crushed croutons.
- Bake in a preheated 375 degree oven for 25-30 minutes or until golden and no longer doughy.
You can definitely make your own croutons quickly and easily! I cube up leftover bread (if I can, I leave it on the counter for a couple hours to let it get nice and stale), and then toss them with a bit of olive oil or butter, salt, pepper, and garlic powder in a bowl and toast in a 350 degree oven for about 15 minutes or until crisp and golden brown.