Chicken A La Crescents Recipes

CHICKEN AND CHEESE CRESCENTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan heat cream of chicken soup, milk and 4 ounces of the cheese over low heat. Meanwhile, separate crescent rolls into triangles. Place some chicken onto the large end of each roll and top with a little cheese. Roll up and place in a 9x13 inch baking dish. Pour 1/2 of soup mixture directly into the baking dish, not on top of the rolls.
• Bake at 350 degrees F (175 degrees C) for about 10 to 15 minutes, or until rolls rise slightly and are lightly browned.
• Pour the remaining 1/2 of the soup mixture into the dish, laying any leftover chicken meat on top, and sprinkle with any remaining cheese. Return to oven until rolls are browned and cheese has melted.

SAVORY CRESCENT CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, beat cream cheese and 1 tablespoon melted butter or margarine until smooth. Add the chicken, onion, salt, pepper, milk and pimento. Mix well.
• Separate crescent dough into four rectangles. Firmly press perforations to seal. Spoon 1/2 cup of the chicken mixture onto the center of each rectangle. Pull 4 corners of dough to center of chicken mixture and twist firmly. Pinch edges to seal.
• Place sandwiches on an ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon of melted butter or margarine; sprinkle with crushed croutons. Bake in preheated oven for 25 to 30 minutes or until golden brown.

CREAMY CHICKEN CRESCENTS

Steps:

• Separate crescent dough into eight triangles. Combine the chicken and 2 tablespoons cheese; place about 2 tablespoonfuls on the wide end of each triangle. Roll up and place on an ungreased baking sheet. Bake at 375° for 18-20 minutes or until golden brown., Meanwhile, in a saucepan or microwave-safe bowl, combine soup, milk and remaining cheese. Cook until heated through and cheese is melted. Serve over crescents.

CRESCENT-TOPPED CHICKEN A LA KING

Steps:

• Heat oven to 375 degrees.
• In large skillet, melt 2 tablespoons butter over medium-high heat.
• Add chicken; cook and stir 3 minutes. Add mushrooms, carrots, green beans, bell pepper and onions; cover and cook until chicken is no longer pink and vegetables are crisp-tender, stirring occasionally.
• Add flour, Italian seasoning, salt and pepper.
• Stir in broth and milk.
• Bring to a boil, stirring constantly. Boil for 3-4 minutes, then remove from heat.
• Stir in 1/4 cup Parmesan cheese. Spoon into ungreased 2 1/2-quart oval casserole or 13x9-inch (3-quart) baking dish.
• Separate dough into 8 triangles. Starting at short side of triangle, roll each triangle up halfway. Arrange over hot chicken mixture with tips toward center. DO NOT OVERLAP.
• Brush crescent rolls with egg white; sprinkle with 2 tablespoons Parmesan cheese.
• Bake at 375 for 15 to 20 minutes or until crescent rolls are golden brown.

CHICKEN A LA CRESCENTS

Steps:

• In a small bowl combine the crushed croutons and walnuts, set aside.
• In medium bowl combine cream cheese, 2 T butter and seasonings; mix well.
• Add chicken and mushrooms; set aside.
• Separate crescent dough into 8 triangles; spread with 1/4 cup of the chicken mixture.
• Roll up like crescent from wide side. Tuck in sides and place point under to seal.
• Dip rolls in the 3 T. melted butter; coat with the crumb mixture and place on an ungreased cookie sheet.
• Bake at 375ºF for 15-20 minutes until golden brown.
• Prepare gravy mix and pour over the crescents. Serve immediately.
• If you prepare ahead of time, cover and refrigerate but increase cooking time to about 20-25 minutes.