Comida Kraft
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Classic Creamy Chicken Crescents

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What You Need

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Make It

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  • Preheat oven to 350 degrees F. Keep crescent dough in refrigerator until ready to use. In a mixing bowl place the cream cheese and leave at room temperature. Place chicken in sealable plastic bag and tenderize the chicken with a meat mallet. Then take it out of the bag and cut the chicken into small cubes. Add salt and pepper to taste. Cook the chicken in a large pan with oil over medium heat. When chicken is almost fully cooked add the wine. Pour hot chicken into mixing bowl and fold with the cream cheese well. The heat from the chicken will help melt the cream cheese. Allow the mixture to cool for about 5-10 minutes.
  • Unroll the crescent dough and cut along the large perforation holes with a knife to completely separate the dough into four large rectangles. Seal the other perforations with fingers. Then cut the rectangles in half so that you have eight small rectangles that are the same size. Spoon about 2 Tbsp. of chicken mixture into the middle each of the dough rectangles and lift and slowly stretch the two shorter sides a little and seal them together with fingers. Then seal the two ends of the roll. Pour bread crumbs into a medium sized bowl. Roll one of the chicken crescents into the egg. Then roll it around and generously coat it in the bread crumbs. Place it on a baking sheet seal down. Repeat this with the last seven crescents.
  • Bake the chicken crescents for 15-20 minutes. Allow to cool for 5-10 minutes. Serve with rice and chicken gravy.


You may want to add 1/4 cup canned peas/carrots to the mixture prior to placing it into the crescents.

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