Chicken Crescents

This recipe has evolved over time from an old college recipe made on the cheap to what it is today. Originally the ingredients were cream cheese, canned chicken, Pillsbury crescent rolls, butter and milk. The recipe I use today calls for grilled or baked chicken breasts, garlic, black pepper, chives, cream cheese, oregano, a little butter and Pillsbury crescent rolls. The updated recipe is MUCH better and more flavorful!

So here's how I made them:

I baked two larger boneless, skinless chicken breasts. I brought the butter and cream cheese to room temperature. Then I diced up the chives, crushed the garlic and gathered the other spices.

To make the filling dice up the chicken. You'll want to have about 2 cups of chicken once it's diced. Place that in a bowl. Add two cloves garlic, pepper and oregano to taste and two T. of chives. Then add 2T softened cream cheese and 1t softened butter. Mix all of this together by hand. Layout the crescent rolls on an ungreased cookie sheet.

Like this: 

Put about 1/2C of the chicken mixture in the center of each rectangle. You will then take one corner and meet it up with the corner opposite of it. Once all four corners have been pulled up to the top seal along the edges so that the crescents look like a little purse.

Once they were put together, I baked them at 375 degrees for 13-15 minutes. They should be golden brown when they are done.

This is the finished product. I highly recommend for an evening when you don't have time to really cook something from scratch! They are yummy and easy to assemble.