Chicken Croissant Bake Recipes

CHICKEN CRESCENT CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Season chicken breasts with salt and pepper. Heat a large skillet over medium heat; pan-fry chicken until no longer pink in the center, about 10 minutes per side. Shred chicken.
• Spread chicken over crescent roll triangles. Roll triangles, starting with the wider end, around chicken. Arrange rolls on prepared baking dish with the seam sides down. Place rolls into prepared baking dish.
• Mix cream of mushroom soup, cream of chicken soup, milk, and Cheddar cheese in a bowl; pour mixture over crescent rolls.
• Bake in preheated oven until bubbly and rolls are golden brown, about 40 minutes.

CHICKEN CROISSANTS

Steps:

• Mix shredded chicken, cream cheese, celery, and onion.
• When removing cresent rolls from package, leave together so that two cresent rolls form a square. This will leave you with 4 croissants.
• Put chicken mixture into center.
• Bring up each corner and secure together.
• Dip upside down in melted butter.
• Sprinkle with croutons.
• Bake at 350 degrees for 1/2 hour on a cookie sheet.
• Let set 5 minutes before serving.

DELICIOUS CHICKEN CROISSANT CASSEROLE

Steps:

• Preheat the oven to 375 degrees.
• Put the chicken, celery, water chestnuts, soup, mayonnaise and sour cream in a large bowl and stir until well combined.
• Put the chicken mixture into a 9x13 baking dish that has been coated with the cooking spray.
• Bake for 25-30 minutes, or until celery is crisp-tender.
• Remove the casserole from the oven.
• Unroll the croissant dough into flat pieces and cover the chicken mixture with the slices of dough.
• Drizzle with the melted butter.
• Bake for 10-12 minutes or until the croissant topping is turning golden brown.
• Remove the casserole from the oven and sprinkle with the Parmesan cheese.
• Bake for 1-2 more minutes.
• Let stand 5 minutes before serving.

CHICKEN CROISSANT BAKE

Steps:

• Arrange half of the croissant cubes in an ungreased square 8 x 8 baking dish.
• Sprinkle with 1/2 cup of the cheese, all of the chicken and onions.
• Arrange remaining croissants over the top.
• Beat milk, eggs, mustard and salt.
• pour over casserole.
• Cover and refrigerate at least 2 hours, but no more than 24 hours.
• Bake uncovered at 325ºF for 1 to 1 1/4 hours, or until tests clean.
• Sprinkle with remaining 1/2 cup cheese.
• Bake 2 minutes more, or until cheese melts.
• Serve immediately.

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.

CHICKEN CRESCENT CASSEROLE

Steps:

• In a large saucepan, saute celery in 1 tablespoon butter until tender. Stir in the soup, mayonnaise, sour cream, onion, chicken, water chestnuts and mushrooms. Cook and stir over medium heat just until mixture begins to boil. Transfer to an ungreased 13-in. x 9-in. baking dish. Sprinkle with cheese. , Unroll crescent roll dough into a rectangle; seal seams and perforations. Place over cheese. Melt the remaining butter; toss with nuts and sprinkle over top. Bake, uncovered, at 375° for 20-25 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.