Chicken Croissants

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!