I cannot believe that no one else has tried this recipe!! It is SO EASY and SO GOOD it was one of the first things to go at my dinner party. Will make this again.
This deserves at least 6 stars! I used leftover Beer Butt Chicken instead of canned. Also prepared some basic chicken gravy thinking that it might be dry... not so. It was moist yet with a crisp crust. No gravy necessary! This needs to be tried!
This is one of my favorite Pampered Chef recipes --- guests ALWAYS ask for the recipe whenever I serve this at brunch or potluck meetings. Some tips: I cook 1 lb. diced chicken breast with the 1/2 tsp salt (not too salty that way); squeeze the spinach with your hands over the sink to get all the water out; buy your crescent rolls from Trader Joe's (no bad-for-you chemicals or preservatives and a much better price!). A friend of mine likes to add some sweet corn to the mixture and then serve the rolls with Thousand Island Dressing as a sort-of dipping sauce. (I haven't tried it that way but she raves about it so I thought I'd share.)
VERY easy and so tasty! I used frozen chicken that I cooked and shreaded instead of canned. I will make this again!
Very Good! I've made the similar Pampered Chef recipe before but prefer this as it uses spinach instead of broccoli and no can of soup! I agree with the other reviewer that says this does NOT need the added salt I will leave that out next time.
I love this recipe...especially for its flexibility. I've made it as is but since then I've started omitting the lemon zest and nutmeg and adding some chopped onion and minced garlic instead. This is a delicious way to get some spinach into my hubby and kiddos.
Made this for the first time last night though I did make some changes as per other suggestions. Did NOT use canned chicken (yuck). Used chicken breasts I boiled for about 10 minutes until they were no longer pink and then shredded them with a fork. Because I had so much chicken I ended up using a little more mayo and added some cream cheese. I also added chopped onions (sauteed them in a bit of garlic oil with the red pepper since others had posted that they didn't cook entirely when added to the mixture raw). I used closer to 2 cups of shredded sharp cheddar cheese because I had so much chicken and I just really like cheese. I also saved some and sprinkled it over the top of the pastry. I think it looked pretty that way:) I didn't have lemon zest or nutmeg on hand so I just skipped them and I totally forgot to add the salt. I didn't miss any of them. This recipe was so much easier than I thought it was going to be. I can see myself experimenting with all kinds of stuff inside the pastry ring in the future!
I have been making a variation of this for years and everyone loves it!!! I use broccolie crowns in place of spinach and monteray jack cheese. It is amazing.
This was a really good base recipe - Not a fan of frozen spinach but still enjoyed this very much. Next time I think I will spice things up a bit with some chili powder on the chicken when cooking (refuse to use canned chicken - sorry) and some red pepper flakes to the mixture. I wish mine came out as pretty as the picture though (I halved the recipe as there is only two of us and had enough left over for one lunch the next day.)
First of all this turned out beautifully. It's a dish I'd happily serve for brunch except it was insanely salty. I followed the recipe exactly and the end result was almost inedible. I might try it again with leftover chicken instead of canned swiss cheese light sour cream rather than mayo and NO extra salt -- and maybe cut down on the cheese and add extra veggies instead. The texture and appearance were fine but the salt! Oy!
