Week #12 Chicken Crescents

Recipe Week #12

This recipe came from one of the old Lake Havasu City Ward Young Women’s Cookbook.  (Before the ward split) This book was long before my time in the ward but I offered to put a new cover and re-bind Joy Morgan’s book and soooooo I got to copy it……and another family favorite was born!  The recipe originally came from Shelly McKown.   I consider this one of my “freezer dinners” since I always triple the recipe and then flash freeze the crescents that I am not having for dinner that night. I then package the rest into individual meals for the freezer.  If you triple the recipe you will get 48 crescents …….……  Add mashed potatoes, gravy and a veggie………..Voila!  I can have dinner on the table in 20min…..not bad.  The kids love to help roll the crescents….it was always a “family affair” meal!  Enjoy!

Chicken Crescents

Mix:

2/3 C crushed bread crumbs (I use half Panko crumbs and half bread crumbs)

½ C chopped walnuts

               Set aside in a bowl:

Melted butter for dipping

               Mix thoroughly:

4 Tbsp soft butter

3 oz cream cheese

2 C shredded chicken

½ tsp pepper

2/3 C chopped mushrooms

               To assemble crescents:

Take a small portion of chicken mixture and roll up into an opened crescent roll.  Roll up and dip into melted butter and then into the nut and bread crumb mixture.  Put onto cookie sheet and bake approximately 20 minutes at 350 degrees.  This is delicious with gravy poured over crescents, made from juice from boiling your chicken.  Recipe uses approximately 2 cans of crescent rolls (16).  I flash freeze the crescents we aren’t having that night and then vacuum seal them into meal portions.  I freeze them unbaked.

Serves 8

Note: 1 large whole chicken will make 3 recipes of Chicken Crescents

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