A few years ago I was talking with my co-worker Megan about favorite meals our moms make. She described this yummy dish to me and I said, “Ok, I have to try these. Can you get the recipe from her please?” Now they have become part of the dinner rotation in our house. Since it’s just my husband, toddler, and I, I only cook one can of the crescents at a time. I put the leftover filling in the fridge and cook the next half when we are ready for seconds. For the sauce I also only use one can of Cream of Chicken soup and it is usually enough for us. I have tried other brands of crescents and pillsbury works the best. The other brands have torn while rolling them out or folding them up.
Makes 16 crescents
1 8 0z pkg cream cheese at room temperature
4 Tbsp melted butter
4 cups cooked chicken cut into small cubes (about 2-3 large chicken breasts)
1/2 tsp salt
1/4 tsp pepper
4-5 Tbsp milk
3/4 cups cooked finely chopped broccoli
2 cans Pillsbury Crescent Rolls (80z each)
2 Tbsp melted butter
1 1/2 cups italian bread crumbs
1-2 cans Cream of chicken Soup (depending on how much sauce you want)
swiss cheese to taste
1-1 1/4 cups milk
Blend the cream cheese with the 4 Tbs of melted butter. Stir in the chicken, salt, pepper, broccoli and 4-5 Tbs milk. On an un-greased cookie sheet Lay the crescents out flat and spoon a heaping spoonful onto the larger portion of the crescent roll.
Take the top of crescent (long skinny point) and fold up over the center tucking it under the flat edge of the triangle. Then pull the two remaining corners up and pinch closed. Brush tops with the remaining 2 Tbsp melted butter and sprinkle tops with bread crumbs.
Bake at 350 for 20-25 minutes.
While the crescents cook make the sauce. In a medium saucepan combine soup, milk (add milk slowly until desired consistency is reached), and swiss cheese together. Heat on medium heat until warmed through and cheese is melted. You can add sour cream or cream cheese instead of swiss cheese if desired.