You remember that senior picture I showed you yesterday? I am now going to share with you a recipe I was privileged to make in high school during cooking class.
As I was contemplating what to make for Christmas dinner this year, I happened to remember a recipe we had made about 21 years ago in high school. Of course, my memory was foggy, so I contacted some sweet friends of mine who were in this cooking class with me to see if they remembered.
Aren’t high school friends awesome?! I made so many fun memories with my high school buddies and kept in contact with them throughout the years. So it was no surprise they pulled through on this for me!
The recipe is called Chicken Stuffed Crescents. It can be found in the German Baptist cookbook Seasoned With Love. You make a chicken and cheese filling and put it inside a crescent roll. Or rather, you wrap the crescent roll around it! After baking it, you can top it with chicken gravy.
I served these on Christmas Day and even my company loved them!
Chicken Stuffed Crescents
- 1 package Pillsbury crescent rolls
- 1 1/4 cup cooked, cubed chicken
- 1 cup shredded cheddar cheese
- 3 ounces cream cheese, softened
- 1/4 cup chopped celery
- 1/4 cup chopped onions
- 1/2 tsp seasoned salt
- 1/4 tsp pepper
- 2 tbsp flour
- 2 tbsp butter
- 1/2 cup chicken broth
- 1/2 cup milk
Combine chicken, cheese, cream cheese, celery, onions, salt and pepper. Lay out crescents and put 1/8th mixture on the fullest part of the crescent. Fold and pinch together the edges. Brush the tops with melted butter.
Bake at 375 for 15 to 20 minutes.
Make gravy: Mix flour and butter. Gradually add the broth and milk. Cook on low until thickened. Serve over chicken crescents.