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60+ Minutes |
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Cooked by: Chef / Ethnicity: US cuisine / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Difficult / Preparation Time: 30-60 Minutes / Number of Servings: 4 |
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Directions: 1. Cook chicken in boiling water for about 15 minutes or until cooked all the way through.
2. Crush croutons, use meat tenderizer with cruoutons in a sandwich bag.
3. Melt butter
4. Blend cream cheese with half of the melted butter
5. Add chicken and spices, then milk and onions
6. Mix well.
7. Seperate crescent dough into 8 rectangles, pressing firmly on perferations to seal.
8. Spoon about 2 tablespoons of chicken mixture onto center of each rectangle
9. Pull 4 corners of dough to top of mixture and seal edges.
10. Dip in melted butter.
11. Roll/cover in croutons
12. BAKE in pyrex dish for 20-25 minutes at 350F.
Sauce:
1. Add 1/3 can of milk and 1/3 can of water to cream of Chicken soup and heat on stove.
Cover chicken squares with cream of chicken soup and serve.
Add cooked broccoli as a side dish.
Comments: American dish | Ingredients:
1 Can(s) cream of chicken soup
8 105/304 Ounce(s) croutons, seasoned
3 onion, white
137/4377 Quart(s) milk
8 Ounce(s) crescent rolls
217/10000 Ounce(s) bell pepper, red
87/2000 Ounce(s) salt
1 27/625 Pound(s) chicken breast
163/625 Pound(s) butter
3 Ounce(s) cream cheese |
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