Chicken Crescents

Today’s tip is another KatieEbner, Organic Structure, special. Once I read this recipe, I laughed because I thought that it sounded cozy and yummy and was essentially a mini individualized casserole. Once again proving my theory that casseroles were invented by Organics.

While this receipe might not be approved by the Cordon Bleu because you’re not making your own pastry dough, it’s quick, tasty and a crowd pleaser. Let’s face it, when you’re not a trained chef and you’re chasing around two kids all day, you want recipes that are easy and guarantee a smile on everyone’s face. Straight from the horse’s mouth, a.k.a. KatieEbner: “The following [recipe] can be frozen and is a big crowd pleaser in our house.  [It] may also be made with peas instead of brocolli.”

Chicken Crescents
1 tbs butter
2 cups chicken (cooked and chopped/shredded)
2 cans cream of chicken soup
1/4 tbs salt
1/8 tbs pepper
6 oz shredded swiss cheese
1 large head of broccoli (steamed)
5 cans crescent rolls (a la Pillsbury’s)

Mix up the ingredients then layout the crescent dough, taking 4 crescents at a time. Fill the 4 crescents with the chicken/cheese/broccoli mixture. Then take the four corners and fold to make a pastry puff. Repeat with remaining cans of crescent rolls.
 
Bake at 350 degrees for 20-25 minutes or until golden brown.