I’m sure you’ve seen this done, but if you haven’t, you’ve got to try it! It’s easy, delicious, and the clean-up is pretty easy. I just recently used it for Mother’s Day. You can prepare the filling in advance and keep it in the fridge. I would add the cashews last minute, however.
Ingredients:
8 oz. cream cheese
3 T melted butter
2 c. cooked cubed chicken (or canned)
¼ tsp. salt
1/8 tsp. pepper
2 T Dijon mustard
1 T chopped onion or celery
¼ c. cashews
1 (8oz.) can crescent rolls
¾ c. bread crumbs
Directions:
Blend 2 T butter and 8 oz. cream cheese. Fold in next 6 ingredients. Put ¼ cup into two crescent rolls pinched together. Roll into crescent shape (or, just twist up the edges into a knot). Brush with melted butter and sprinkle with crumbs. Bake in 350 degree oven for 25 minutes on ungreased pan (or according to packaged directions). Serves 4-6.
**Helpful hint? Cook the chicken in the crockpot so it shreds easy. I throw the frozen chicken breasts in and cook on high for 4 hours. So easy!
yum, can't wait to make these!
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