It was truly a sad day in our house when three of the four of us could no longer eat this particular meal. This recipe had become my go-to meal for Easter brunch — they’re actually quite elegant looking and they taste heavenly.
But sadly, now 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!
Make-Ahead 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.
ABOUT THE AUTHOR: Deborah Taylor-Hough is the author of a number of popular books including the bestselling Frozen Assets cookbook series, Frugal Living for Dummies®, and A Simple Choice: A practical guide for saving your time, money and sanity. She also edits the Simple Times email newsletter. To visit Debi online, go to: www.SimpleMom.com