Friday, July 30, 2010

Chicken Crescent Rolls

2 c. cubed cooked chicken or turkey (some skin okay)

2 T butter (helps if softened)

1 T chopped onion (any kind you have on hand)

½ t salt

2 T milk

3 – 4 oz cream cheese (helps if softened)

1T Choice of seasoning (lemon thyme, paprika, 1 T curry powder +2T dried fruit, italian, greek , herbs de Provence or poultry seasoning). Plain okay, too.

1 pack refrigerated crescent rolls

Combine in a bowl ahead and lit sit in the fridge at least 20 minutes so flavors meld. Great to do when you have a break and then just wrap them while the oven heats.

Roll out crescent rolls onto ungreased cookie sheet. Cut either into 4 blocks or 6. Divide chicken among rolls, place in center. Bring opposite corners together across top of chicken. Could drizzle with butter or top with pretty spice (paprika) for color. Bake 20 minutes at 350 degrees. Serves 4 adults.

Nothing has to be measured exactly, okay to eyeball and to experiment. Could also be done with a purchased chicken salad and just add a little cream cheese. This is great for leftover rotisserie chicken or thanksgiving turkey.