I pulled this recipe out of my old stash I have of recipes from my college days. I hadn’t made it in years and I’ve never made it for my kids. I fixed it up for dinner – making enough for two adults and three young kids – expecting it to just be another average dinner but at least it was a new recipe to re-introduce to our regular routine.
Would you believe those three kids at the entire thing!? All of it. Hubby and I didn’t get any at all. The littlest one almost immedietly went back for seconds, then thirds, and before I knew it I was hearing, “More??”! Fourths! From a two year old! Unheard of! The three year old started singing a song about it while eating. “Chicken, bread, corn and yum. Yum makes yum. Till I’m all done.” She sang it throughout the entire meal.
I had no idea this would be such a big hit. Looks like I’ll have to be making it again soon….
1 small package of Boneless, Skinless Chicken Breasts
8 oz Cream Cheese
5 TBSP Milk
1 cup frozen Corn, warmed per instructions (or any veggie you prefer)
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Paprika
3 TBSP butter
2 packages of Crescent Rolls
1/4 cup Bread Crumbs
Salt/Pepper to taste
1. Season and cook the chicken breasts and chop into small pieces. Preheat your oven 350 degrees.
2. In a large bowl, mix the milk into the cream cheese and stir together until creamy.
3. Add the cooked chicken pieces, heated veggies, onion powder, garlic powder, paprika, salt, and pepper. Mix to combine.
4. Take out your crescent rolls and open them up. Pinch together two triangles to make a rectangle – do your best to mush together the perforated seams so the dough stays together. On one half of the rectangle, spoon some of your chicken mixture on and fold over the empty half on top. Start pinching together the edges of the dough to enclose the chicken mixture into a pocket. Do this for the rest of the crescents and chicken.
5. Melt the butter and brush the top of each closed chicken puff with it. Sprinkle the buttery tops with some bread crumbs.
6. Bake, uncovered, for 25 minutes until the puffs are flaky and golden brown.