chicken croissant turnovers
These tasty turnovers look fancy but are a cinch to make and easy to prep ahead of time for a shower or get-together.
2 cans croissant rolls
4-5 boneless chicken breast halves
1 pkg. cream cheese
1/4 milk
1/2 tsp salt
4-5 boneless chicken breast halves
1 pkg. cream cheese
1/4 milk
1/2 tsp salt
1/4 tsp pepper
2 tbsp. chives
5 tbsp. melted butter
5 tbsp. melted butter
8 tbsp. crushed croutons
1 can mushroom soup
1 can mushroom soup
1/2 cup of milk
Bring chicken breasts to a boil and then simmer for 20 minutes until done. Let cool, then shred chicken. Whisk cream cheese, melted butter, milk, chives, salt and pepper in bowl. Once blended, add cooked chicken and mix. Take 2 croissants and place flat on cookie sheet to form a rectangle. Pinch seams together. Place 1/8 of chicken mix in center of rectangle and pinch 4 sides together. Bake at 350 degrees for 20 minutes or until golden brown. Makes 8 croissant turnovers.
Whisk can of mushroom soup with milk and heat. Pour soup mixture over turnover and top with crushed croutons. Serve with a pretty salad and voila – a delightful dinner!
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This sounds really good, and I plan to try it this week. However, if I use 1/4 of the chicken mixture in each croissant, I will only get four, not eight.
Did I read this right?
Ahhh, yes you are correct – math never was my strong suit :-) I changed it in the post to 1/8. Steve & I served these up this week and they were a big hit. Enjoy!