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My review
Chicken Puffs
2
JUANJEN
"A rich, creamy chicken sauce is rolled in croissants and baked to form delicious puffs. Wonderful for get togethers!"
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Ingredients
35 m servings 399Original recipe yields 12 servings (12 puffs)
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Directions
{{model.addEditText}} Print- In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.
- In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
- Preheat oven to 325 degrees F (165 degrees C).
- Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.
- Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 7551022 Ratings
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Most helpful positive review
11/1/2010
I'm sorry, but I find it really rude to rate a recipe 2 stars because one of the ingredients ''isn't something you would use''. The rating system is for recipes you have actually tried. Giving ...
Most helpful critical review
9/15/2008
Nice basic recipe but a little bland. I'd suggest making maybe half the recipe first and adding your own touches to it before you serve to company. I cook 3 oz sliced fresh mushrooms along with...
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11/1/2010
I'm sorry, but I find it really rude to rate a recipe 2 stars because one of the ingredients ''isn't something you would use''. The rating system is for recipes you have actually tried. Giving ...
12/14/2006
i've made this for years but my version is a little easier & healthier: put 1 block lite cream cheese in bowl, stir together w/shredded chicken, green onions, and a smidge of milk just so it's ...
1/24/2003
I have had to make these by request for almost every gathering since I first discovered them over 3 years ago! They are fairly easy and make a good traveling snack too! I've sent them along with...
6/24/2003
These were just too good to be true!! SOOO Delicious!! My suggestions is for the crescent rolls: By enough cans so that the amount equals 30 ounces, and then buy an extra can. That way, you wo...
9/15/2008
I have made these for years but with a few slight differences. I use chive and onion cream cheese. I also saute mushrooms with garlic and toss it in the mixture as well. I omit the butter.
5/21/2008
I have been making these for a long time! I use 3 good size bone in breasts, boil them for about 15 to 20 min's, then shred when cooled. I chop an onion into small pcs (not minced), saute them...
4/13/2006
This was delicious. I used garlic and basil while cooking the chicken and added it into the cream mixture. Also, this may seem like a no-brainer, but let the chicken cool a bit before you mix it...
11/1/2010
They now sell solid sheets of crescent dough, so you don’t have to press the individual rolls together. Cut each sheet into 4 pieces, makes it a lot easier to use. Also, line your pans with parc...
8/7/2006
I used canned chicken breast because it's much easier! I've also made this recipe using garlic flavored crescent rolls, and it turns out great too...very easy, and still good as leftovers!