Chicken Crescent Rolls Recipes

Steps:

• Preheat oven to 375°. In a small saucepan, combine chicken, cream cheese, cheddar cheese, ranch dressing and wing sauce. Cook and stir over low heat until cheeses are melted, about 5 minutes. Remove from the heat., Unroll tubes of crescent dough; separate into 16 triangles. Place 1 tablespoon chicken mixture in the center of each triangle; sprinkle with 1 teaspoon blue cheese. Bring corners of dough over filling and twist; pinch seams to seal (filling will not be completely enclosed). Place on ungreased baking sheets., Bake until golden brown, 15-20 minutes. Serve warm.

Steps:

• Separate crescent dough into eight triangles. Combine the chicken and 2 tablespoons cheese; place about 2 tablespoonfuls on the wide end of each triangle. Roll up and place on an ungreased baking sheet. Bake at 375° for 18-20 minutes or until golden brown., Meanwhile, in a saucepan or microwave-safe bowl, combine soup, milk and remaining cheese. Cook until heated through and cheese is melted. Serve over crescents.

Steps:

• Mix diced chicken, cream cheese, chopped chives, and margarine together.
• Separate rolls in triangles. Place chicken mix on top of each.
• Roll up as directed and pinch ends together.
• Bake according to package directions.
• Optional: May brush with beaten egg before baking.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Season chicken breasts with salt and pepper. Heat a large skillet over medium heat; pan-fry chicken until no longer pink in the center, about 10 minutes per side. Shred chicken.
• Spread chicken over crescent roll triangles. Roll triangles, starting with the wider end, around chicken. Arrange rolls on prepared baking dish with the seam sides down. Place rolls into prepared baking dish.
• Mix cream of mushroom soup, cream of chicken soup, milk, and Cheddar cheese in a bowl; pour mixture over crescent rolls.
• Bake in preheated oven until bubbly and rolls are golden brown, about 40 minutes.

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Spray 10-inch skillet with cooking spray. Heat over medium heat. Add onion; cook 3 minutes. Stir in garlic, thyme, salt and pepper; cook 2 minutes longer or until onion is tender.
• In large bowl, mix onion mixture, soup, sour cream, chicken and vegetables. Spoon into baking dish.
• On lightly floured surface, unroll dough into 1 long 13x9-inch rectangle; firmly press perforations and edges to seal. Place dough over filling. Fold over edges to fit inside casserole. Cut small slits in top of dough.
• Bake 20 minutes or until crust is deep golden brown and filling is bubbly.