A creamy chicken dip with a bread covering.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Unroll crescent roll dough onto a work surface; make 4 rectangles by placing 2 dough triangles next to each other. Pinch perforations closed.

  • Mix cream cheese, 1 tablespoon butter, salt, black pepper, milk, and minced onion in a bowl until evenly combined; gently stir chicken into cream cheese mixture. Spoon 1/4 the chicken mixture onto each dough rectangle. Roll dough over the filling and pinch seams closed. Place onto a baking sheet. Spread about 1 1/2 teaspoons butter on each pocket and sprinkle with cracker crumbs.

  • Bake in the preheated oven until browned and filling is hot, 20 to 25 minutes.

Cook's Note:

If you just want a chip dip, you can just make the filling and add some chips on the side.

Nutrition Facts

583 calories; 39.9 g total fat; 101 mg cholesterol; 856 mg sodium. 29.4 g carbohydrates; 23.9 g protein; Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/06/2014
I've been making this recipe for years and it is a family favorite. It is difficult to get the seams entirely sealed shut with so much filling in them so I finally started using two cans of crescents with one recipe of the chicken filling. I also skip the butter and crumbs on the top. I find that making sure that the crescents stay refrigerated until the last minute makes them easier to handle and seal as well. I even leave the second roll of crescents in the frig until I'm ready for them. This makes a really quick meal if you use canned chicken breast as well--two 5 oz. cans is perfect. I'm not a huge fan of canned chicken but with the other ingredients added to this dish it works well. I also seal mine by bringing the opposite corners up to each other more like a pinwheel. I like that presentation better--but that's just personal preference;) This is not the healthiest meal I make but I just don't make it all the time. My family is always happy when they see it on the table though! Read More
(16)

Most helpful critical review

Rating: 3 stars
09/24/2016
I'm going to give it 3 stars because it smelled and looked great. The dough on the bottom wasn't any where near done. It looked like I had pulled it out of the tube. After making a few other things and they weren't done I got a new oven thermometer. So I'm going to try it again and see what happens. I'll try to do a update Read More
37 Ratings
  • 5 star values: 28
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/06/2014
I've been making this recipe for years and it is a family favorite. It is difficult to get the seams entirely sealed shut with so much filling in them so I finally started using two cans of crescents with one recipe of the chicken filling. I also skip the butter and crumbs on the top. I find that making sure that the crescents stay refrigerated until the last minute makes them easier to handle and seal as well. I even leave the second roll of crescents in the frig until I'm ready for them. This makes a really quick meal if you use canned chicken breast as well--two 5 oz. cans is perfect. I'm not a huge fan of canned chicken but with the other ingredients added to this dish it works well. I also seal mine by bringing the opposite corners up to each other more like a pinwheel. I like that presentation better--but that's just personal preference;) This is not the healthiest meal I make but I just don't make it all the time. My family is always happy when they see it on the table though! Read More
(16)
Rating: 5 stars
01/06/2014
I've been making this recipe for years and it is a family favorite. It is difficult to get the seams entirely sealed shut with so much filling in them so I finally started using two cans of crescents with one recipe of the chicken filling. I also skip the butter and crumbs on the top. I find that making sure that the crescents stay refrigerated until the last minute makes them easier to handle and seal as well. I even leave the second roll of crescents in the frig until I'm ready for them. This makes a really quick meal if you use canned chicken breast as well--two 5 oz. cans is perfect. I'm not a huge fan of canned chicken but with the other ingredients added to this dish it works well. I also seal mine by bringing the opposite corners up to each other more like a pinwheel. I like that presentation better--but that's just personal preference;) This is not the healthiest meal I make but I just don't make it all the time. My family is always happy when they see it on the table though! Read More
(16)
Rating: 5 stars
05/28/2014
I cooked the the chicken with butter after marinating it with Dijon dressing a small amount of ranch about two cloves of garlic and creole seasoning I cooked the mixture into the chicken. Then followed the recipe. I used garlic bread crumbs on top and it turned out amazing. I think next time I will use 2 crescent packages and make smaller rolls instead of pockets because the crescent roll exterior seems too thin to support the heavy mixture inside. Read More
(9)
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Rating: 5 stars
04/02/2014
I love this recipe. I skip the onions tho and add fresh spinach into the cheese mixture. You really can play a lot with what you add in the filling... Endless options! Read More
(9)
Rating: 5 stars
01/20/2014
We have this frequently and the kids love it. We add 1 can of cream of chicken soup to the filling and use a complete package of cream cheese instead of 1/3 pkg. We also brush the tops with melted butter and sprinkle on crushed garlic/cheddar croutons and parmesan cheese before baking. We bake per crescent can baking times and temps until golden brown. Serve it up with some chicken Rice A Roni and a veggie and you have it made! Read More
(4)
Rating: 5 stars
06/03/2014
This recipe is the bomb!!! My family loves it! Next time I make it I just have to double or triple the recipe! No one got enough of it!!! It's delicious and one of my favorites now! I will continue maken this it's in my fav recipe book now! So thanks so much for this AWSOME recipes molove3!! Read More
(3)
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Rating: 4 stars
02/10/2014
I'm a super health freak! I use low fat cream cheese or Neufchâtel cheese instead of regular cream cheese. Also I use low fat crescent rolls...and I make a can of cream of mushroom soup and use it like a gravy. Just put a little on the piece you get and you're good to go! I don't use the bread crumbs...but very yummy! Read More
(2)
Rating: 4 stars
12/15/2013
Super tasty but not very filing for the huge calorie load. We skipped the crumbs on top and swapped dried chives for the minced onions. Read More
(2)
Rating: 5 stars
07/05/2018
LOVE this recipe! And my husband loves it more lol. Great as is or you can add some vegg & stuff to kick it up (and ALL leftover meats work). Current favorite uses jalapeño cream cheese some diced celery & onion dill & garlic. YUM!! Read More
(1)
Rating: 5 stars
02/15/2017
My mother and I have been making these for years my family loves them. I also make gravy out of cream of chicken soup with a little bit of milk added to thin it out. We add that to the top of the pockets. Read More
Rating: 3 stars
09/24/2016
I'm going to give it 3 stars because it smelled and looked great. The dough on the bottom wasn't any where near done. It looked like I had pulled it out of the tube. After making a few other things and they weren't done I got a new oven thermometer. So I'm going to try it again and see what happens. I'll try to do a update Read More