Ingredients
✓ 2 cups cooked, shredded chicken breast
✓ 8 oz cream cheese
✓ 1 tbsp salted butter
✓ 1 tbsp dried chives
✓ 1 tbsp dried minced onion
✓ to taste salt
✓ to taste pepper
✓ 1 tube refrigerated Pillsbury crescent roll dough
✓ 1 cup Italian breadcrumbs
✓ 1 can Cream of chicken soup
✓ 1 packet Chicken gravy mix
✓ 1 cup Water
Instructions
✓ Cook the chicken until it shreds easily and set aside.
✓ In a bowl, combine shredded chicken, cream cheese, salted butter, chives, onion, salt, and pepper. Mix well to form a filling.
✓ Preheat oven to 375°F (190°C). Unroll the crescent roll dough and cut into small triangles or rectangles.
✓ Divide the filling onto each piece of dough, folding it over to create a pillow shape. Seal the edges with water if needed.
✓ Place on a baking sheet lined with parchment paper and sprinkle Italian breadcrumbs on top for added texture.
✓ Bake for 15 minutes until golden brown and fully cooked through.
✓ Serve warm with dipping sauce of your choice.
Notes
Ensure the chicken is cooked until it shreds easily and the dough is pre-baked before adding fillings. For a richer sauce, you can use half heavy cream and half chicken broth instead of water.
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15