Croissants are rolled in a rich, creamy chicken sauce before being baked to create mouthwatering puffs. fantastic for gatherings!
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 puffs |
Ingredients
- 2 skinless, boneless chicken breast halves – cubed
- 3 tablespoons chopped onion
- 3 cloves garlic, peeled and minced
- ¾ (8 ounce) package cream cheese
- 6 tablespoons butter
- 3 (10 ounce) cans refrigerated crescent roll dough
Instructions
- In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.
- In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
- Preheat oven to 325 degrees F (165 degrees C).
- Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.
- Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.
Nutrition Facts
| Calories | 399 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 0 g |
| Protein | 11 g |
| Saturated Fat | 11 g |
| Sodium | 645 mg |
| Sugars | 5 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
This is one of my family’s favorites. I have made it as is and have also added cheddar cheese, and envelope of ranch mix and crumbled bacon. Always a hit
I have been making these for years, they are so good! I use 3 good size bone in breasts, boil them for about 15 to 20 min’s, then shred when cooled. I chop an onion into small pcs (not minced), saute them in butter and add salt and pepper. ( I do not add butter to the cream cheese just with the onions to saute and then just pour it all into the crm chz mixture) Add to chicken in a bowl with 1 large cream cheese and mix together, then bundle them in the crescents. Brushing them with egg white gives them a nice color and shine. The onions make ALL the difference!!!!
My family loves this. The only thing I do differently is add some crushed croutons on top before baking.
I’ve been making this for years, I add a little shredded cheese in it and make it as dinner with the Crescent sheets. I make a “gravy” to serve on top of cream of mushroom soup mixed with some garlic powder, cheese, a bit of butter and sour cream to serve over it, my kids gobble it up!
These are good as posted. I have added a few things that I thought might be enjoyed by others. (No disrespect intended to the original recipe.) I added sauteed chopped mushrooms and spinach and used garlic and herb or garden vegetable cream cheese. I also mixed in some shredded parmesan. I have made them in appetizer size in a mini muffin as well.
Have made them twice. They are very good and if you have leftover filling it is very good cold on crackers. I would use this recipe, add celery, pecans, and grapes for a great chicken salad.
YUMMY!! These are so quick and easy to make plus THEY ARE DELICIOUS! As I was eating it, I thought, ooooo next time I’ll try it with some blue cheese & hot sauce for chicken wing wrap! DROOLING!!
The recipe was easy but was bland. It needs an ingredient or two to make it more flavorful but have not figured ou what that would be. It also lacked color so maybe adding fresh spinach to the chicken mixture is the answer.
Fabulous! Everyone loved them. Followed the suggestions of others . I didn’t use butter but added a little milk, brushed with egg and sprinkled with seasoned bread crumbs. Don’t forget to line your pan with parchment paper.
These were a hit!!!.. I made them for our family Christmas party. Everybody loved them. Will make them again for sure.
A little too soupy – next time I will cut down the amount of butter… but a huge hit at the party!!
My family and I really liked this recipe. The only things we are gonna change next time is use two cans of dough since there is only two of us and add a little more mixture to the balls. We also think they need to be cooked longer then 12 minutes
My family did not care for these. I make a spicier version of these for holiday appetizers that they prefer.
This is a great weekend meal for movie night or game afternoons. We’ve made this many times and prefer it with less garlic. It’s a great way to use canned chicken if you’ve bought a ton from the bulk store. One large can usually works.
I made this today for lunch 🙂 I didn’t add the butter and I added dill and spinach to this recipe. My husband loved it!
I really like this recipe but don’t do it often because of the calories. Since we use cubed chicken, I recommend that you bump the crescent rolls up to 2 or 3 instead of 1 can. Then you can actually have them as dinner.
So, I added celery, and cooked the chicken in a white wine, and used Boursin rather than cream cheese, and skipped the butter. It took 4 cans of crescent rolls, and they really needed to bake 16 minutes to get that nice golden brown. (The egg wash helped.)
Everyone loves this recipe. It’s so easy to throw together for a quick dinner. My daughter’s friends love it and want their moms to make it too. I have given it to more people than I can count. The only change I made was to use biscuits instead of crescent rolls. It was what I had on hand. I do prefer folding them over like a turnover rather than in a round ball. Just personal preference. Thanks for the recipe!
Made the recipe 2 times, 1 time according to the recipe and the second time with cajun spices and some bell pepper. it adds a little more flavour to the dish.
Very good recipe. The family loved it.
I really enjoyed. I would say next time I might season the chicken more and maybe add more veggies for even more flavor.