Chicken Crescent Sandwiches Recipe

Hi there, it’s Angela from North Carolina and we are going to make chicken crescent sandwiches today. They’re hot sandwiches and they’re made inside of crescent rolls and they are so delicious. I think you will really love them.

Why You’ll Love This

They’re not hard to make once you get your stuff ready to prepare.
That is a must for this recipe.
I like the color. I think things should be pretty.
And I am obsessed with this ranch seasoning obsessed.
It’s nice to have your chicken shredded because you’re wanting the chicken to be married up with this wonderful vegetable medley and your cream cheese.
My children beg for this recipe. Everyone that’s ever had it asked to have it again.

Ingredients

• Celery
• Can of black olives that I chopped
• Entire bunch of spring onions including the tops
• Half of a regular onion that I chopped fine
• Cream cheese softened, probably three ounces
• Chopped chives
• Parsley
• Ranch seasoning
• Dash of pepper
• Chicken (whole bag of frozen organic chicken, stewed until tender and shredded)
• Crescent rolls (two pieces form a rectangle)
• Melted butter
• Breadcrumbs
• Parmesan cheese (optional)

Instructions

1. I’ve gone ahead and gotten my vegetables chopped.
2. You can put anything you want in this mixture as long as you make sure you have celery.
3. I’m going to add that to cream cheese.
4. I’m going to throw in a little bit of chopped chives.
5. I’m going to add some parsley.
6. I’m going to throw a little bit of that in.
7. And just a dash of pepper.
8. I’ve got that stirred up.
9. Get all my flavorings together.
10. Now I’m going to put in some chicken.
11. I stewed my chicken until it was tender.
12. I cooked a whole bag of frozen organic chicken and I shredded it in my little food chopper.
13. Now I’ve got everything mixed up.
14. I’m going to open up one of the four pieces.
15. Well, actually it’s two pieces of Crescent rolls and you see how it forms a rectangle.
16. I’m going to put it in my pan and I’m going to pinch together and make sure this rated edges are mashed together.
17. You’ll see me get my finger and I’m just gently pressing those.
18. Now I’m going to get my chicken and vegetable cream cheese mixture that I flavored up with some spices.
19. So I’m going to get some top.
20. You don’t put too much where you can’t close your pocket.
21. Let’s get a little bit out.
22. I’m flattening it down just a touch.
23. Now I’m going to come up and I’m folding over.
24. And I’m going to pinch.
25. I’m going to pinch down here.
26. Everything is pinched.
27. I’m squeezing again to make sure that this is all tight because you don’t want any of this good flavor to come out.
28. So pinch, pinch.
29. My final thing is I’m going to put a little bit of melted butter over it.
30. You can put whatever you want on top.
31. The original recipe from the Southern Living in 1983 had you put poppy seed on top.
32. I have put sesame seed on it, but today we’re putting breadcrumbs.
33. I’ve also mixed breadcrumb with Parmesan cheese and put that on top, which is really good too.
34. Now these are going to go in an oven and they’re going to bake at about 330, 335.
35. Until you actually see that it’s turned brown.

Cooking Tips

You can put anything you want in this mixture as long as you make sure you have celery.
It may look dry, but it’s not. Once this cream cheese starts to ooze over everything, it’s just right.
You don’t put too much where you can’t close your pocket.
I’m squeezing again to make sure that this is all tight because you don’t want any of this good flavor to come out.

Serving Suggestions

Once it’s cooked, we’re going to serve it with wonderful saffron, yellow rice, and use some homemade gravy to pour over the rice and the chicken pocket.
These can be eaten cold as well.

Well, thanks a lot. I hope that you like this throwback to one of my favorite recipes from the eighties. My children beg for this recipe. Bye-bye. Have a wonderful day.