Cream Cheese Chicken Packets
Michael’s been asking me to make these Cream Cheese Chicken Packets for ages, so when I finally got to it, I thought I should share the recipe with you all! This was one of my favorite meals my mom made growing up, and I think a lot of you will love it as well.
These packets are extremely simple to make, there are not a lot of flavoring elements to measure or chop, and there are only seven ingredients. Somehow, those seven ingredients come together to make something great, and my family loves them (and I think yours will too)!
It’s actually pretty easy to see why these are so good, you are taking buttery crescent rolls, filling them with chicken that’s been mixed with cream cheese, and dipping them in butter! They are rich and savory. They are also filling! This recipe is great for hungry families that need something that will keep people satisfied. There’s a great amount of protein, carbs, and fat to do the job!
The major source of “flavor” here comes from the chives. They give a light, onion-y flavor with no bitterness or crunch that needs to cook off. If you don’t have chives on hand, you could substitute in the green tops of green onions and chop them up finely.
Preheat your oven to 375 degrees.
Chicken: Start with 2 cups of prepared shredded chicken. If you are in a pinch, or want to cut the cost a bit, canned white meat chicken breast can be substituted.
Sauce: Stir softened cream cheese (make sure it’s really soft, or else it will be difficult to work with) with milk. The milk will help thin out the cream cheese so that it can more easily coat the chicken.
Filling: Combine cream cheese mixture with chopped chives and shredded chicken as well as salt.
Assemble: Each package of crescent rolls has 4 rectangles that are separated by a diagonal perforation. You will want to press the perforation together to form a solid rectangle. Place about ¼ cup of filling in the middle of each rectangle. Pinch seams together. I start by connecting the opposite corners and then pinching together the seams.
Topping: Now, it's time to add the crispy topping. I find it easiest to have the butter and croutons in two bowls side by side and doing a little assembly line. Crush the croutons up so they adhere more easily. An easy way to do this is by pouring them into a sandwich baggie. Then, simple roll over them a few times with a rolling pin.
Dip the top of the packet in the melted butter and then press it into the croutons.
Bake for 25 minutes and serve.
What to serve with?
Since these Cream Cheese Chicken Packets are already wrapped in a crescent roll, they really only need a vegetable to go alongside them! I love peas, but a simple salad would be great too.
Cream Cheese Chicken Packets
- 2 (8 oz.) packages refrigerated crescent rolls
- 2 cups shredded cooked chicken
- 1 (8 oz.) block cream cheese, softened
- 2 tbs. milk
- 2 tablespoons chopped chives
- ½ tsp. salt
- ½ stick butter, melted
- ½ cup croutons, crushed
- Preheat oven to 375 degrees F.
- In a mixing bowl, combine softened cream cheese, shredded chicken, milk, chives, and salt. Use a spoon or your hands to combine.
- Each package of crescent rolls has 4 rectangles that are separated by a diagonal perforation. You will want to press the perforation together to form a solid rectangle.
- Scoop ⅛ of the filling in the middle of each rectangle. Pinch seams together. (I start by connecting the opposite corners and then pinching together the seams.
- Dip the tops in melted butter and then dip that into the crushed croutons. Place on baking sheet.
- Bake for about 25 minutes until the biscuits are cooked through.