Filed under: brunch, brunch recipes, bulk cooking, chicken, cooking, cooking ahead, dinner, Easter, freezer, freezer cooking, freezer meals, holidays, homemade, leftovers, make-ahead, mealtime, oamc, once a month cooking, recipes, seasonal, simple living
Before three out of the four of us could no longer eat it due to assorted food allergies and sensitivities, this recipe had become my go-to meal for Easter brunch — they’re actually quite elegant looking and they taste heavenly.
I’m the only person in our immediate family who can eat this anymore. I think I might make up a batch of them just for myself, however. It’s also a great way to use up leftover roasted chicken. :-)
Serve this with steamed asparagus and a fresh tossed salad. Yum!
Chicken Packets (adapted from Once a Month Cooking)
- 1 3-ounce cream cheese
- 1 Tbsp chives (not green onions), minced
- 2 Tbsp milk or cream
- 2 cups cooked chicken, chopped into cubes
- 1/2 cup seasoned croutons, crushed
- 2 8-ounce refrigerated crescent roll packages
- 1/4 cup butter
In a bowl, mix together cream cheese, chives, and milk. Gently stir in cooked chicken until fully blended. Freeze in a labeled freezer bag. Save all other ingredients until serving day.
Thaw chicken mixture. Preheat oven to 350 degrees. Open crescent roll packages and unroll. Gently press together the diagonal perforations so you’re left with only rectangle shapes instead of triangles. Two(2) packages of crescent rolls will yield eight(8) rectangles. Scoop 1/4 cup chicken mixture into center of each rectangle. Gather four corners to the center to make a packet and press together. Melt butter. Place crushed croutons in a flat pan or pie plate. One by one, dip the chicken packets into the melted butter and then gently roll in crushed croutons. Place packets at least 1-inch apart on a non-stick baking sheet. Bake at 350 degrees for 20 minutes.
Browse My Books:
5 Comments so far
Leave a comment