Sunday, February 17, 2008
Chicken Packets
Chicken Packets from Once A Month Cooking by Mimi Wilson and Mary Beth Lagerborg

2 cups cooked, chopped chicken
1 3-ounce package cream cheese, softened
1 tablespoon chopped chives
2 tablespoons milk
salt to taste
1/2 cup crushed, seasoned crouton crumbs
2 packages refrigerated crescent rolls
1/4 cup melted margarine

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

To prepare for serving, thaw chicken mixture. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so that the rectangle halves will not separate. Plae about 1/4 cup of the chicken mixture into the center of each rectangle. Fold dough over filling, and pinch the edges to seal tightly. Dip each packet in melted margarine and coat with crouton crumbs. Place packets on a baking sheet. Bake in a preheated 350 degree F oven for 20 minutes or until golden brown. Packets are good either hot or cold.

*I made mine with Grands refrigerated biscuits rolled out. I put filling on the center of one topped it with another, and crimped the sides closed all the way around. I also added some mozarella cheese inside and sprinkled with cheese, garlic salt, and parmesean before baking. I did it with refrigerated rolls of pizza dough too (with the cheese, garlic salt, parmesean, etc. and made a large roll without the hassle of pressing those perforations the crescent rolls have). Every way I tried it these were fabulous!!!

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