Chicken Puffs

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 a recipe you haven't tried 2 stars because one of the ingredients isn't to your liking is just wrong.

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 won't run out of dough before running out of chicken mixture. Thanks for the recipe! I will definitely make these again

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.

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 in butter and add salt and pepper. ( I do not add butter to the cream cheese just with the onions to saute and then just poor it all into the crm chz mixture) Add to chicken in a bowl with 1 large cream cheese and mix together, then bundle them in the crescents. Brushing them with egg white gives them a nice shine. The onions make ALL the difference!!!!

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 with the cream as mine got really melty and it was hard to get them into the dough. They still turned out great tho!

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 parchment paper for easier cleanup, should you have any leaks. I make these with the chicken, onion and garlic, and then add frozen chopped spinach (defrosted and squeezed dry), mixed with parmesan cheese and enough mayonnaise to moisten. I don’t use cream cheese or butter. I often use a Calzone filling, of onion, bell pepper and crumbled Italian sausage (cooked & well drained) mixed with pizza sauce and shredded mozzarella cheese. Cubed ham, broccoli and Swiss cheese is also good. You can substitute just about any combination of cooked meat, vegetables and cheese, mixed with enough mayonnaise, sour cream, or any type of sauce to moisten; even creamed soup (undiluted)) will work. Served with a salad, makes a nice dinner or cut into quarters for an appetizer. And don’t forget dessert, use fresh fruit, sliced and mixed with sweetened cream cheese. Drizzle baked and cooled puffs with a simple powdered sugar glaze. The possibilities are endless!

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!

5 stars!!! If I was rating this on the overall recipe I would have to give it a 2 based on the sheer calorie and fat grams, however with that aside, and reading through the recipe, you already know this prior to making the dish. I took the easy route and used leftover chicken (store bought rotissere chicken is a quick fix for expediency as well) and added the chive and green onion cream cheese to the mix instead of the chopped onion. I think you could probably get away with reducing the butter by half with little loss of flavor.... Next time, I'll try the garden vegetable cream cheese and add cooked broccoli and diced red pepper OR make a buffalo chicken and add a little blue cheese to change it up. The variations are endless! NOTE: The puffs were good served cold as well as hot! Calorie and fat content aside this was a good recipe overall.

A little to cream-cheesy, but otherwise good. Don't use reduced fat crescent rolls--they don't cook quite as well as te regular.

I made these last week for a surprise graduation party for adults. They were excellent when they had just come from the oven! However, increased heat and humidity made them soft and not as tasty the next day. I would heat them up next time if they are not served warm from the oven. They are excellent nonetheless!

These are a family favorite, even the picky 3-yr-old loves them! I've made them many times, tweaking it a bit each time until I found the "perfect" recipe for us. Scaled down to 4 (1 roll crescent dough): 2 c. cubed cooked chicken, 4 oz. onion & chive cream cheese (omit onion, garlic, & butter), salt and pepper to taste. I put the filling on 1/2 the dough rectangle, fold the other side over and pinch the "pocket" closed (I stuff them pretty fat, @ 1/2 c. filling each). Brush with 1 Tbs. melted butter and sprinkle with crushed croutons (which give it an awesome bit of crunch), bake 25-30 minutes at 350 until golden brown. They look beautiful and are sooo yummy (and filling) -- it has quickly become a favorite "comfort food" around here!! (Everyone is always excited when we're having "Chicken Pockets" for dinner!)

i make these but skip the butter, and add a little milk to the cream cheese mixture. also i put shake & bake topping on top before going in the oven and they have a crunchy topping. they also make good leftovers which i take to work and eat for lunch. i'll have to try this variation.

For those of you having trouble with these being a mess, try making them in mini or even regular muffin tins. Just press the cut up cresent dough down into the muffin tin, lining it like a pie crust, fill with filling, and sprinkle top with cheese. Bake at 375 for 20 minutes or so

My mom has been making these for years and now that my sister and I are married we also make it for our families. Our recipe calls for salt and pepper to taste, if not used, it is too bland. We also sprinkle crushed croutons on it altough I have used seasoned bread crumbs. For an appetizer party, I used puff pastry squares in mini muffin tins and then filled the shells and sprinkled bread crumbs on top and they were not only tasty bites, but pretty too.

I too have had this recipe for years! Everyone loves it. I have made a few adjustments over the years...It tastes the same even if you use lite cream cheese and lite croissants. I also crush garlic flavored croutons, put in a bag, dip puffs in a tiny bit of melted butter and roll around in the croutons. The last thing I do is make a gravy to go over them. 1 can of healthy choice cream of chicken soup, 1/2 cup lite or no fat sour cream, a little milk to thin, and salt and pepper to taste. Heat in a sauce pan and serve with noodles or rice. You can put the gravy over the puffs and rice. So yummy!

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 the chicken then mix in a scant 1/4 C shredded Asiago Cheese.

I, too, have been making these for years from a recipe called "Chicken In A Biscuit" from a 1980 Southern Living Cookbook. I use one 8 oz pkg crescent rolls, separating dough into 2 rectangles, pressing perforations to seal and cutting each rectangle in four 4 x 5" rectangles. Use a heaping tablespoon of filling in each rectangle, bring moistened sides and ends of dough toward center, then shape into biscuit. Brush with melted butter and sprinkle with Italian-style breadcrumbs. We always enjoyed these little "biscuits".

Really good! Note to Sabrina, yes, you can use Puff Pastry, just be careful it doesn't burn. As other reviewers have mentioned, I have changed the fillings (ham, cheese and broccoli; chopped steak, mushrooms and grilled onions; and veggie version with grilled veggies).Yum.

Here is the original recipe that my sister-in-law and I submitted to Pillsbury 20+ years ago. Give it a try, you'll love it (gravy and all). Poach 2 boneless skinless chicken breasts (or use a large can of white meat chicken, drained, no need to poach) in chicken broth for approx 20 mins, cool and shred. Lay out 8 crescent triangles and stretch them a bit at wide end. Plop a blob of shredded chicken at wide end (maybe 2 tblsp) and a pinch (maybe 1 tblsp) of finely shredded cheddar cheese on top of the chicken. Roll up the crescents like normal, but fold and pinch the tips when rolled. Curve them in normal half moon shape and place in 9x13 glass baking dish (un-greased, 2 rows of 4. In the large bowl with the remaining shredded chicken (if any), pour in 1 - 10 3/4 oz can cream of chicken soup, and 3/4 of that can of milk. Mix well and evenly pour over and around crescents. Be sure to cover them completely by spooning sauce. Sprinkle another tblsp or so of shedded cheddar on top of each crescent and a little over the surrounding sauce. Bake in pre-heated oven (temp according to pkg directions) for approx 25-30 mins). Cheese should be brown and bubbly and crescents risen. I usually serve with peas or cheesy broc. Hope you will give our original a try. P.S... we named them "Chicken Doodles" (which is what we still call them today), but Pillsbury re-named them. Enjoy! -Rosanne (aka ALPARO)

To the actual puffs themselves, they were delicious. I made this with my cousin who wanted us to cook something that she could help with (she's only 8) and this was perfect and enjoyed by all the family. I used jarred garlic and some leftover chicken for simplicity and it was great.

This is one of my kids' favorite recipes. Instead of bothering with the onions and garlic, I use an 8oz tub of cream cheese with chives and onions. It make the recipe very good and VERY easy.

I have been making this for years. I add a diced red pepper and broccoli and I leave the cresent rolls together in a rectangle on a cookie sheet spread the filling down the middle and make a braid. Bake 20 - 25 Min. My family loves this.

I've modified the recipe a little bit. It is a great starting base! I use equal parts chicken breast and brocolli, pulse them in a food processer. I use herb and garlic cream cheese. Sprinkle a little granulated garlic on top of the puffs and away we go. I also concur re: don't use low fat croissant dough, it doesn't work as nicely.

I got a similar recipe from my mother in law years ago and have tweaked it myself, thought I'd share that version with all these other great ones : ) If you like texture to your filling, try dicing up some small carrots or celery... and if you like spice, add a FEW minced jalapenos to the cream cheese mix. My husband loves me to dip the wrapped croissants in butter and then roll them in bread crumbs too. They are excellent!!! (as long as you don't mind the few extra calories hee hee...) And this version is great served right out of the oven or cold from the fridge too!!

I added extra onion and some frozen peas and seasoned with black pepper, oregano and smoked paprika. I had leftover wonton wrappers so I used those instead of crescents. I brushed the "wontons" with olive oil and baked at 350 for 12 min and they ended up nice and crispy. The filling was delicious!!

I made these for Super Bowl----was so dissapointed. Seems like all bread and just a little filling after they swell up while cooking. The filling was delicious, might try it with something else.

These are GREAT every time! And so quick & easy to make!

This is a great recipe. I used more garlic to give it a little more "taste," but it is always a hit when I make it!

These are absolutely delicious!! I have been making these for several years (my mother-in-law inspired me). The only difference, is whne short on time or ambition, I substitute canned chicken.As long as you use quality canned chicken, there is very little sacrifice on taste. My kids take these in there lunches for school...if there are any left after dinner.

These are just ok, at best. I'm surprised by the ratings a little-they are just very plain and a little on the bland side.

This recipe has an excellent flavor. I thought wrapping the rolls was a little tedious, and because you can't put that much mixture into each roll ( it pours out if you overstuff ) they can be a little dry. I made them exactly like the recipe using just one tube of rolls to test it out. I ate them for lunch the next day and they were very tasty. Since I had most of the chicken mixture left over I experimented with it a little. I added a small container of sour cream which made it much easier to stir, some pepper, a little celery salt and poured it into a bottom of a 9 inch pie pan. Then I made the traditional bisquick topping ( 1 egg, 1/2 cup of milk, 1 cup of bisquick put into a blender for 2 minutes ) and poured that over the top of the chicken mixture !! Bake it in the oven for 30 minutes and you have a great tasting variation of a chicken pot pie !! The family ate it up, I wish I had made 2 of them !! I will make these again both ways. If I am taking them to an event I will make them as puffs. If I make them for dinner again I will make them like a pie, it's much easier. I will also always add the celery salt ( tastier ) and the sour cream ( much easier consitency to stir ). The next time I may experiment with the mixture in a pie crust, roll it up and slice it like pinwheels before baking it. I did enjoy the recipe and will have fun with it. Thanks for posting it.

These puffs are pretty tasty, but could be improved by adding different things. I added some chopped broccoli to mine and most everyone finished theirs. After pressing the two triangles together to form the rectiange, I cut it into two squares and made them like turnovers. I was able to reheat them in the toaster that way. They were even better on the second day too. I will keep this recipe and try stirring in different things. Not too complicated, and fun to experiment with.

Delicious! I rated this four stars since I did make some changes and took some advice. Since it's only myself and my hubby, I used one can of 8 butter flavor crescent rolls, one 4 oz tub of chive and onion cream cheese, and two large boneless chicken breasts. I first baked the chicken breasts at 350 for an hour, allowed them to cool then shredded them. I mixed the shredded chicken with the cream cheese and added a teeny bit of milk to make it easier to mix. Since I didn't want it to be runny I didn't add liquid until "stirrable", rather I mixed with my hands. I seasoned with pepper and seasoning salt. Then, I added a good amount of the mixture to my crescent rectangles (I wanted them to be dinner sized) and I added enough for the rectangle to be able to seal but they were stuffed full. Brushed my puffs with olive oil and sprinkled crumbled cheddar french fried onions on top (anything crunchy would work.) Baked at 350 for 25 minutes. YUMMY! My hubby cleaned his plate. A tip: your can of crescent rolls will make half that number of puffs (can of 8 will make 4 puffs, etc.) If I had to do it again I would have bought two cans b/c I had filling left over. I will be using it tomorrow though! Great recipe.

I have been making these for years and my family loves them. My trick is to buy the cream cheese that already has the chives and/or onions in it. I also add a bit of milk. I top the puffs with a sprinkling of Italian style bread crumbs. So fast and easy. Made them with canned white tuna too and they were delicious!

This is a great recipe. Easy and very tasty. I had a friend make it and marinate the chicken in Lawry's Grill mates dry marinade with olive oil. It was the tequila flavor and it was incredible. The chicken was very moist and it was a huge hit.

Delicious! Made this several times. Took the advise of others reviews. Used a leftover rotisserie chicken from Costco took the short cut. Mix it with green onion & chives cream cheese flavor. Gave hubby some & loved it. The possiblites of stuffing crescent rolls are endless.. made sausage, eggs & cheese , ham, turkey & cheese, like mini hot pockets, mini calzones & so many more using leftover roasts & meats.

If you like this you need to try Savory cresent chicken also found on this site. You can have this for dinner not just as an appetizer. Also crused crutons on top make this so much better.

Amazing! I used a rotisserie chicken, omitted the butter and used milk instead. It was delicious and I cannot wait to make it again!

I have been making these for years, a little differant. With the crescent rolls, I pinch 2 triangles together to make a square and fill with cooked,shredded chicken,cream cheese,steamed,cut up or chopped broccolli and some cream of chicken soup pull them up,twist the top and bake according to crescent roll directions. Heat extra soup for a quick sauce to pour on top. Family favorite for years!

This recipe is a lot of fun. You can really get creative and add your signature touch. I agree that canned chicken breast makes this dish a lot easier. It shreds and blends with the cream cheese very well. Follow some of the suggestions in the reviews, because they take this dish from good to delicious.

the family said it was okay not there favorite but definatly great for on the go dinners.

I like to sprinkle mine with toasted sesame seeds before baking. Adds a nice crunch!

I used the crescent rolls from a can, stretched them out a bit, put the filling in the middle, and brought the ends up to the center. Then popped them in a greased muffin tin to bake, which was perfect. These were good, although the filling was a tad bit bland and the butter seemed too much. Next time I will substitute a different warm chicken salad mixture I have for the filling. All said, though, the family ate them up and leftovers work well cold or reheated a bit in the oven.

this is so amazing but took more time to bake... My 10 year old loved this...

Ive made this recipe for years, except I make it a little different and its de-lish! I add vegetables and more cheese and my husband and son loves them. I usually dont use garlic or onion but I think Ill add some the next time. I add a bag of shredded swiss cheese and a bag of cooked frozen mixed vegetables to the chicken mixture. Use two triangles of the crescent rolls to make one rectangle and add 2 scoops and ball it up. Oven set at 350 for 20-25 minutes. Serve with chicken gravy. Makes approx. 8.

These are the bomb! Everyone loved them. Be careful with the amount of filling you put in the crust.

I made this as directed the first time and it was wonderful. The whole family loved it. The second time I added a little basil pesto to the mix and it was even better. Accidentally bought the croissant dough in the full sheet for recipes so instead of wrapping up the chicken I cut squares from the dough and placed them in cupcake pans with the four corners sticking out of the cup. They were so easy to fill and baked up beautifully. Served them at a family party and they were a big hit with everyone!

Going to Christmas party Sat. night and looking for recipes everywhere...found this one and realized I have a similar one but only difference is you add little lemon juice and dried ranch dressing mix in addition to cream cheese...brush those puppies with a little melted butter and honey before baking, too - heavenly! Just thought y'all would like to know!

I thought these were great as is, and even better with the spices and herbs I prefer. Because it's such a simple, tasty, basic recipe it can be changed however you like. In my house It's become a sunday night leftover staple used for lunches in the week. This week is leftover chicken, mixed "Zen Garden" veggies, green onion, cubed medium chedder, and a quick chicken broth gravey with herbs and lots of garlic. Take for lunch with baby carrots, celery or a salad, and it's perfect cold or warm.

I make these frequently-A tip: You can also use tuna instead of chicken..Hubby even likes them better with tuna.

This looked delicious and sounded delicious but somehow did not taste delicious. Tasted kind of bland and for some reason cream cheese and chicken did not pair well for my taste. The pastry also seemed at odds with the other flavors.

I followed some other reviews suggestions. I used the canned chicken breast, omitted the butter, used onion powder instead of chopped onions, used garlic powder instead of garlic cloves, added a splash of milk, used reduced fat cream cheese and reduced fat crescent rolls. All I can say is FANTASTIC!

So so good! I use margarine, and less of it. I add frozen peas, chopped green onions, and garlic salt/powder. So delicious!

I added about 1/4 cup sour cream (lite) to the (lite) cream cheese and about 1/4 cup sharp cheddar. I didn't have crescents in the house, but had "Grand-Jrs.) and rolled them out. I baked at 350 degrees for 18 minutes. They turned out perfect! I'll make this recipe again and again and again.

I cut the serving size down to four and used one tube of crescent rolls. I also used canned chicken (10 oz), and followed the rest of the recipe. I served the left over filling as an extra "snackable" side dish. Next time, when making four pockets, I plan on cutting back on cream cheese by at least two ounces.

C'mon people.. How can this be bad with these ingredients? But sometimes you also have to use a little imagination in cooking. I could tell by reading it that it did not have enough flavor, some said bland, but that's no reason to "never make it again! I used the recipe as a base, I used 3 average chicken breasts instead of 2 and I sauteed them, the onion and garlic in a little olive oil, then I added salt and pepper (really that should be a given), then I also added to the cream mixture a liberal sprinkling of onion powder and Mrs Dash Garlic and Herb. I cut the butter, could tell with the cream cheese it wasn't needed. Instead, I pulled them out of the oven about 2 minutes from being done, brushed them with melted butter, sprinkled on parmesan cheese and some parsley and finished them till browned. Very good!

These are my new go-to party food. I just made them for a holiday party, and they were gone twice as quickly as anything else. People were raving about them all night!

easy and good

These puffs turned out GREAT, everyone loved them. I did, however, make a few of my own modifications. I cooked the chicken in a little bit of chicken broth for added flavor. Instead of fresh garlic, I used jarred Roasted Minced Garlic. I also used an entire 8oz. container of Chive and Onion Cream Cheese, instead of the regular. Once the puffs began to brown, I took them out of the oven and brushed them with some melted butter before putting them back in the oven to finish them.

These flew off the plate as a Thanksgiving appetizer! Literally gone in 10 minutes. Three family members asked for the recipe. A number of them also appreciated that it was liked by their little ones. The puffs were super big (still delicious!) when using the rectangles the recipe suggests (once with an 8 oz can of crescent rolls, once with 10 oz). The third time I made them I just cut the triangle in half and pulled up the corners and wrapped them around the filling. It's definitely a funky shape to work with but I liked the smaller, two-bite size.

these were easy and delicious, I sauted boneless, skinless thighs in the butter instead and then shredded them when they were cool. I used shallots instead of onions and instead of crescent rolls, I used buttermilk biscuits, they puffed up beautifully and came out wonderful, and tasted just as good the next day for lunch! My daughter wants these every day now!

I omitted the butter like some reviewers, used canned chicken, and added some chopped black olives since that's what my friend put in hers when I first tried chicken puffs. Instead of rolling into balls, she puts the filling in the middle of the rectangle and brought the 4 sides of the crescent roll together on top and twisted; then sealed any open edges. When making these as appetizers, you can put the filling on a triangle piece of crescent roll, pull the 3 corners up, and twist.

This was only ok. The only changes I made were to cook as per the crescent roll instructions and decrease the butter to 2 tbsp since it seemed like way too much to use 6 tbsp. The crescent rolls came out perfectly, but I wasn't a fan of the mixture inside. As much as I love garlic, there was an overpowering garlic flavor and there was just so much cream cheese instead of chicken. UPDATE: Made again with following modifications and really enjoyed it (****). (1) Doubled chicken, precooked it in the oven (35 min at 350), shredded it, and then sauteed with onion and garlic for a few minutes for flavor. (2) Only used one clove of garlic. (3) Used 4 oz. cream cheese. (4) Did not use any butter. (5) Baked in oven as directed by package of rolls. Only needed 2 pkgs. to make the rolls.

I did a rendition of this using 1 large can of chicken (drained) with lowfat chive and onion cream cheese instead of plain. It's faster than cooking chicken and tastes great! You can also use Purdue short cut chicken with great results...

This was a good recipe and fairly simple. I used a rotisserie chicken since I was short on time. Also added corn and peas along with the onions and cooked them in a skillet with the garlic and a little olive oil. Everyone enjoyed, thumbs up.

very rich, but very tasty... works best with small cubes of chicken, or perhaps try shredded chicken. Also, bake at the recommendations on the package of crescent rolls, not the 325 for 12 mins listed in the recipe.

These are great! I didn't measure out anything specifically, which is one thing I LOVE about this receipe is you don't have to do that. I used an onion and chive flavored cream cheese, along with the onion and garlic...we love those flavors. I omitted the butter, and never missed it. The second time I made them I chopped up some brocolli and added in with the mixture. It turned out great, makes it a great little meal that way and made them feel a little more healthy too. :) These will be a staple in our house now.

I used 1 12.5 oz can of chicken, and the remaining ingredients as listed, then added a TBSP of sour cream with ranch. I would suggest unrolling the cresents, then rolling or pressing the lines out of them and thne cutting them into squares using a pizza cutter, its just easier...

I really thought I would like this recipe but I was disappointed. I will not be making this again

This was a good recipe, I was just looking for something new and different and my husband gave it 2 thumbs up....I only altered it by adding fresh mushrooms as recommended by others. Quick, easy once u get the hang of it, and simply delicious! My 1 year old seemed to enjoy them as well.

My husband's favorite meal. I sprinkle bread crumbs on the top before I bake as well.

I found two things that bugged me about this recipe, one there is a lot of the chicken mix and then the other was that the triangles were to small to hold enough mixture. I would change the type of bread so it could hold more of the chicken, other wise I thought there was to much bread.

I usually don't review recipes if I have added or altered them, but is time I am. First, these are great. I make something similar with beef...the changes I made are as follows: I cooked the chicken as directed, but added some fresh rosemary just before it was done. I didn't use butter at all and used 6 oz of light cream cheese. I also took two of the crescent rolls and made them into a square instead of the triangle, so they were just bigger. Delicious recipe. Family gobbled them up!

These were great - filling little appetizers that everyone enjoyed! I did make a few changes (I just can't help myself!), and, maybe I overstuffed my crescent rolls, but I only used 2 8oz cans. A bit time consuming, but I will probably be making this again when we have a cocktail party.

Yuuuuum these were SO good! And easy!!!! I followed the recipe exactly, and it was perfect. The only change I had to make was I had to bake them for about 20 minutes to get them golden. This is a great base recipe too- next time maybe I'll add spinach or cheese or tofu instead of chicken. Love it!

Now I remember why I never make anything with crescent rolls. Too doughy. Chicken was delicious.

My kids love these and they are quick to put together. My addition is using the garlic butter recipe here to spread on top of them before putting them in to bake...sooo good! It's the right blend of bland and kick that brings no complaints at the dinner table where I'm always hearing "it's too spicy!"

I loved them, my husband and daughter did not. Great idea and we are having fun coming up with other things we could put inside the crescent rolls.

Wonderful! Only thing I changed is I added mushrooms, pinch of salt, pepper and roasted red peppers. Yummy!

Very tasty and super easy to make! One of those good things I can put together after a busy day and my family love them!

This is also good when you add shredded cheese to the chicken mixture in place of the cream cheese and top with chicken gravy mixed with cream of chicken and a 1/2 cup of milk for the right consistency. Yum!!! People beg me for more!!!!

made these on vacation in the condo...super easy and looked marvelous!

My boyrfriend looooves crescent rolls, so this was a quick recipe I was able to throw together tonight for dinner. While I was making this, it screeeeamed to me "add buffalo wing sauce!!!" So I did. And I'm SO glad I did! I'm surprised the recipe doesn't call to season the chicken, which I did, and couldn't imagine it without (bland, tasteless). Overall, this was good - nothing super special, but easy enough. I chose to press the seams together of two triangles, then put the mixture on top, then place two more triangles on top, sealing the edges. This worked like a charm.

So good my boyfriend dances and sings a little song about chicken puffs every time I annouce I making them.

These turned out pretty well. I made a lot of changes. I shredded 2 chicken breasts instead of cubing them and used 8 oz of onion & chive cream cheese. I didn't use any butter, but added a little bit of milk to the cream cheese to make it stirrable. I also added a little bit of garlic powder to the dough for flavor. They needed about 22-24 minutes to brown, and probably could've even stayed in longer. Overall they had an odd taste, but the flavor of the chicken was still noticeable, which is what I had hoped for. Overall, not great, but decent.

I have been using this recipe for the longest time. I first saw it on Mr. Food, a local news chef in Chicago. My kids have always loved this recipe. You can rework this recipe to your liking. Your imagination is the only limit!

Very very tasty. I skipped the butter like others suggested and used a little milk in place. Shredded the chicken as well. Had some 8oz cans as well as 10oz. The 8's made good snack size and the 10's good meal size. Will be making these again and trying some other veggies mixed in as well. Almost like a chicken-pot-pie-puff. Thanks for sharing this one!

I have been making these for years. My kids love them. I use a 10-12 ounce can of chunk chicken, 3 oz cream cheese and 2 T. butter and bake at 350 until golden brown. Very delicious and a great, quick easy meal.

These were great! I took other people's advice and did NOT use the butter but DID use Cheddar Cheese. I used a little oil to cook the chicken in the pan too. Also, I only needed 2 cans of the Pillsbury Croisant Rolls. We like more stuffing than dough and it worked great. Any less stuffing and you really get the flavor of the stuffing... it would have been all dough. Oh, I also added some of McCormick's Season All for spice. It's a bland spice but adds flavor. I'm definitely making these again but next time, I'm going to throw a little Salsa to the mixture. I bed it'll be awesome! In total, this recipe made 8 puffs for me. Again, 2 8oz cans was more than enough unless you like it doughy. Lastly, I brushed egg white on top so it came out golden brown.

OMNOMNOM Definitely a yummy appie. I got rid of the butter but added some crumbled bacon. I also used red onion. Instead of using egg white to give it a browner crispier top, I just use some of the Pam Non stick spray. Just a light touch of the spay was perfect.

I have made this dish also with no butter and green onions i also use cream of chicken soup as a gravy and instead of a ball i take 2 cans of croissants on a cookie sheet big end to big end down the cookie sheet and over lap to create a braid

I have always added lemon pepper to my recipe like this and we serve them over rice. We also heat up some cream of chicken soup with 1/2 c. of milk to pour over the top when finished. Yum yum!

I made this the other night...Yummy! Great with chicken gravy. I actually used a store bought rotissorie chicken and just shredded that so I could skip cooking the chicken myself. I wanted to add that I started using the larger crescent rolls when making this recipe. I put the mixture in the middle and then stretch the crescent over the flling until all the corners of the triangle meet in the middle. Make sure it is sealed and then turn the puff over and wha la, you have formed a perfect round puff!

the idea is good, but the taste is ok. I tried a little cream cheese with chives and it gave it a little more kick, but i think if uplay with it a little more u can find a better taste. Also way to much butter and i only used half the amount of butter mentioned and i still felt it was to much!! the cresent rolls already have enough butter in them anyhow.

The whole family loved it, and with picky eight year olds, I was surprised by the reaction. Someone even asked for the recipe after I posted my pics!

This was an awesome and easy recipe!! I did season my chicken more while cooking with garlic & onion powders, black & cayenne pepper, and a dash of salt (was worried it would taste too much like cream cheese). Other than that, I left the recipe as it was given. EVERYBODY loved it!! Will definitely cook again!!

I stuck to the recipe, but found it difficult putting the mixture into rectangluar dough. If I make it again I will cut the dough into squares instead. I added freshly crushed peppercorns and I put my onion into the food processer so they wouldn't be very big b/c my husband doesn't like onions. Overall it was good and easy and will probably make again!

These were wonderful! Everyone raved about them. I used minced garlic and onion. To make it easier on me, I bought a rotisserie chicken from my local grocery store's deli. I used that for the chicken in the recipe.

This was great! I added mushrooms and peas and used less butter. I put the filling in a pie pan and put the croissant on top! YUMMMMMM! Thanks for a great recipe!