Saturday, August 9, 2008

Cream Cheese Chicken

Brian made this for me when we were dating and I was way impressed with his cooking skills. At the time I had no idea how easy it was. But, it always tastes better when he makes it! It may not look pretty...but it's delicious!

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Cream Cheese Chicken


2 cooked chicken breast, cubed
4 oz. cream cheese
I can cream of chicken soup
1 tube croissant dough (doesn't have to be Pillsbury)
cheddar cheese


Start by cooking your chicken if you haven't yet. I usually just chop it all up and cook it in the pan that I'm going to make the filling in (with a little bit of garlic powder and lemon pepper). Then add the cream cheese and soup. Heat until the cream cheese is completely melted and incorporated.

Meanwhile, flour a surface and rolling pin. When you unroll the dough it will come out in little squares like this...

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Don't separate the triangles. Pinch the seam together on both sides and then roll both directions until thin and lay over the side of a 9X13 pan like so...

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Divide filling among each square leaving enough room to fold dough over and pinch along sides (you can put as much or as little as you want). If you have extra sauce you can spread it on top or save it, thin it down and eat it over noodles/rice another day. It's yummy that way too. Fold dough over filling and pinch along the sides. Bake at 350 for 20 minutes or until the dough is golden brown. Immediately after removing, sprinkle cheese over top. This recipe obviously makes 4 servings (big servings), but is easily doubled. Just use two pans. Enjoy!

1 comment:

Eli & Mandy said...

This looks delicioso! I'm excited to try this one. I love saucy chicken!