Easy Chicken Croissants
Easy Chicken Croissants
This is one of my favorite meals growing up. These light and airy crescent rolls, filled with a fluffy cream cheese and chicken filling all covered in crispy crackers, will make your taste buds happy. Top them with a warm gravy and serve with a side of vegetables. Easy weeknight family meal or freeze them individually and pop in the oven to warm them up. Super yummy! Enjoy!
Easy Chicken Croissants
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Ingredients
Croissants
- 1 can Pillsbury Crescents rolls
- 2 cooked chicken breasts
- 1 pkg. cream cheese (8 oz)
- 1 roll of Ritz crackers (wheat ot white)
- 4 Tbs. melted butter
Optional
- chopped bell peppers
- chopped mushrooms
- chopped green onions
Gravy
- 1 10.5 oz. can cream of chicken soup
- 1 cup milk
Instructions
- Preheat oven to 400 degrees F.
- Cube two cooked chicken breasts. (I used a rotisserie chicken from Costco. You could also bake your chicken in the oven for 30 minutes in tin foil, or cook on low in the crockpot for 3 hours.)
- Mix slightly softened cream cheese with cubed chicken in a large bowl. Optional to mix in chopped green onions, bell peppers, or mushrooms.
- Separate the crescent roll into the eight triangles (they should already be perforated for you)
- Divide the cream cheese mixture into eight servings, and with a spoon, place the mixture onto the base of each triangle.
- Roll up the crescent roll.
- In a Ziplock bag, crush the Ritz crackers into small pieces and transfer into a bowl.
- Dip the croissant in melted butter then roll in crushed crackers. Place on baking sheet.
- Bake for 20 minutes or until croissant is done and crackers are golden brown.
- While croissants are baking, in a medium saucepan, combine cream of chicken and milk.
- Cook on low, whisking occasionally until slightly thickened.
- Serve over hot croissants.
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