Chicken Four Cheese Bundles Recipes

CRESCENT CHICKEN BUNDLES

Steps:

• Preheat oven to 350°. Beat cream cheese, 2 tablespoons butter, chives, milk, salt and pepper until blended. Stir in chicken., Unroll crescent roll dough and separate into eight rectangles; press perforations together. Spoon about 1/2 cup chicken mixture in the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter. Sprinkle with crushed stuffing, lightly pressing down., Transfer to ungreased baking sheets. Bake until golden brown, 20-25 minutes. Freeze option: Freeze unbaked bundles on baking sheets until firm; transfer to a freezer container. May be frozen up to 2 months. To use, thaw in refrigerator. Bake as directed, increasing time as necessary to heat through.

CHEESY CHICKEN BUNDLES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x12-inch baking dish.
• Place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of 1/4 inch. Repeat with the other chicken breasts.
• Melt the butter in a small skillet, and cook the mushrooms until they begin to brown, about 8 minutes. Set aside. Beat egg in a shallow bowl. Place the cracker crumbs in another shallow bowl.
• In a bowl, mix together the mushrooms, cream cheese, 1 cup of Cheddar cheese, and Parmesan cheese; spread the mixture generously over the chicken. Roll the chicken breasts up, dip each into beaten egg, and roll the bundles in cracker crumbs. Place into the prepared baking dish. Sprinkle the bundles with the remaining 1/4 cup of Cheddar cheese.
• Bake in the preheated oven until the chicken is cooked through, the filling has melted, and the crumbs are golden brown, about 30 minutes. An instant-read thermometer inserted into the center of a roll should read at least 165 degrees F (74 degrees C).

FOUR CHEESE CHICKEN ALFREDO

Steps:

• In a small saucepan, heat the heavy cream, butter, and cream cheese over medium heat, stirring regularly.
• When the butter and cream cheese have melted, add the Parmesan, mozzarella, and Romano cheeses. As the cheeses melts, bring the mixture to a boil, stirring continuously.
• When all the cheeses have melted, add the Italian spice mix, garlic, and salt. Gradually turn the heat down while continuing to stir frequently.
• Preheat your oven to 375 degrees Fahrenheit. Place the chicken breast on a baking sheet.
• Season the chicken with the Italian seasoning and garlic.
• Bake the chicken for 10-20 minutes. Chop the chicken into bite-sized portions.
• Boil the egg noodles until soft. Strain.
• Place the noodles on a plate. Add the chicken. Pour the Alfredo sauce over the top. Enjoy.

CHICKEN AND CREAM CHEESE BUNDLES

Steps:

• Combine the above ingredients (minus the crescent rolls) and mix well.
• Open one 8 count package crescent rolls. DO NOT divide into triangles. Keep every 2 triangles together, forming 4 rectangles.
• Pinch the seams closed and pat each one out into a larger square. Note from Brittni -- "I forgot to pat them out into larger squares, and so I had to use an extra can of crescent rolls to use up most of the filling, so it might be good to have and extra can handy." (I changed the ingredient list to 2 cans of crescent rolls just in case!).
• Put a spoonful of chicken/cream cheese mixture into the center of each square. Fold the corners up into the center, layering like flower petals so the roll is sealed. (Don't stress too much on the technique, fold them up press seams together to make a bundle.).
• Repeat with all 8 rectangles. You're going to worry that you're doing this wrong, but you're not, just do it, I promise they'll taste delicious.
• Place on a lightly greased cookie sheet and bake at 375 degrees until golden brown, about 15-20 minutes.

SOUTHWEST CHICKEN BUNDLES

Steps:

• Place thawed breast in plastic wrap and pound lightly to 1/4 inch thickness, until all are done. Season each with salt & pepper.
• In small bowl, combine cheeses. Divide into 6 equal portions and roll into balls. Fold one chicken breast portion around cheese ball to form bundle.
• Cut a slice of bacon in half and lay in the form of a cross. Place chicken bundle in center of cross and bring ends of bacon up to meet on top, like a package, and secure with toothpick. Repeat process with remaining chicken.
• Place bundles in 9x13-inch dish and cook uncovered at 350* for about 30 minutes. Turn oven to broil and broil bundles 3-5 minutes until bacon is browned. Remove bundles from oven and remove toothpicks.
• Mix ranch dressing and picante sauce together. Pour mixture in small bowl and place in center of serving plate and place chicken around it. Garnish with tomatoes, jalapeno peppers, or my Tabasco Guacamole.

EASY CHICKEN BUNDLES

Steps:

• In large skillet, melt butter, Sprinkle chicken breasts with pepper and add to skillet.
• Cook 8 to 10 minutes or until well browned on all sides. Set aside to cool slightly.
• Unroll both cans of the dough and separate into 8 rectangles.
• Press each into 6x4-inch rectangle, firmly pressing perforations to seal
• Spread cheese evenly in center of each dough rectangle and place chicken over cheese.
• Bring corners of dough together over chicken and press to seal; place on cookie sheet that has been sprayed with cooking spray.
• Bake at 375 degrees for 18 to 22 minutes or until deep golden brown. If you would like, brush lightly with egg during last 5 minutes of baking time.
• Variations: Try different cheese spreads such as swiss, cheddar, etc. to get different flavors. Also, try adding a thin slice of ham and using swiss spread for a different take on Cordon Bleu.

CHEESY CHICKEN BUNDLES- OAMC

Steps:

• Mix together bread crumbs, cheeses, salt and pepper. Dip chicken pieces in melted butter and then in cheese/bread crumb mixture. Roll the breast up or tuck in the sides to form a little bundle.
• (To freeze: wrap each raw chicken bundle in plastic wrap and then place in freezer bags. Thaw and follow baking directions below.).
• To Bake: Place in large baking dish. Pour remaining butter on top and sprinkle with remaining Parmesan. Bake, uncovered, at 350 for 1 hour, until chicken is crispy.

CHICKEN-PARMESAN BUNDLES

Steps:

• HEAT oven to 375ºF.
• MIX cream cheese, spinach, 1 cup mozzarella and 3 tablespoons Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.
• BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture to evenly coat. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
• BAKE 30 minute or until chicken is done (165ºF). Remove and discard toothpicks, if using. Serve chicken topped with spaghetti sauce and remaining mozzarella.
• Make Ahead: Assemble chicken bundles and place in baking dish as directed. Refrigerate up to 4 hours. When ready to serve, uncover and bake at 375ºF for 35 minute or until chicken is done.
• Special Extra: Stir chopped fresh basil and/or sliced black olives into spaghetti sauce before heating.
• Nutrition Information Per Serving: 400 calories, 21g total fat, 10g saturated fat, 0.5g trans fat, 130mg cholesterol, 820mg sodium, 17g carbohydrate, 4g dietary fiber, 7g sugars, 38g protein, 140%DV vitamin A, 15%DV vitamin C, 40%DV calcium, 15%DV iron.

FOUR-CHEESE CHICKEN FETTUCCINE

Steps:

• Cook fettuccine according to package directions. , Meanwhile, in a large kettle, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder. Stir in cheeses; cook and stir until melted. Add chicken; heat through. Drain fettuccine; add to the sauce. , Transfer to a shallow greased 2-1/2-qt. baking dish. Combine topping ingredients; sprinkle over chicken mixture. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown.