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Thursday, June 2, 2011

Stuffed Croissants

Another of Melissa's favorite meals...

Stuffed Croissants

2 C diced cooked chicken
5 chives diced
2 stalks chopped celery
1/2 C mushrooms diced (optional)
1 C cream of chicken soup
1 8 oz softened cream cheese
4 cans croissant rolls
Mix all ingredients until smooth.
Take Refrigerator Croissants (Pillsbury) and roll 2 triangles together to form a rectangle put the mixture in the center and fold together making a pocket. Dip in melted butter and roll in crushed (dry) Chicken Stove Top Stuffing. Bake @ 350 for 20-30 minutes until golden brown.

Have fun cookin'

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