Quick and Easy Chicken Packets
"A quick way to use up leftover rotisserie chicken. And makes a great chicken salad sandwich, too"
3 C cooked chicken, chopped
1 8 oz pkg cream cheese, softened (or chevre if you have it)
2 Tbsp milk
2 Tbsp fresh chives
1 tsp salt
½ tsp pepper
2 tubes of crescent rolls (or homemade biscuit dough)
4 TBSP butter
½ C seasoned panko bread crumbs
1. Preheat oven to 350 degrees. In medium bowl, add cream cheese, milk, chives, salt and pepper. Mix until smooth. Add chicken and combine. Set aside until ready.
2. Open tubes of crescent rolls and unwind. Pull apart four sections, leaving two triangles together to form a rectangle. Pinch seams of two triangles together. You will have four rectangles per tube of crescent rolls. Flour counter and roll out each section to about a 4x6” size. If you have littles, just use ONE triangle instead of two. This way you will have, say, 6 large packets and 4 small packets.
3. Using a #40 dough scoop add 2 scoops (or, approximately 2 TBSP) chicken mixture to the middle of each dough piece. Fold over edges and sealing with wet fingers. Brush top with melted butter and sprinkle with panko. Bake 350 degrees for 20 minutes, or until brown. Serve with carrot coins and a side salad.