I love unusual dishes. I especially like to serve them for company. While this is a family favorite, it’s also very much welcomed by guests at our table. Some of the best recipes I have come from my church cookbooks and my school cookbook. I went to school at the same private academy from Kindergarten to my Senior year. When I look back through the cookbook the school put out in honor of their 40th anniversary, I see names of families, teachers, and administrators I rubbed elbows with every day for the first 13 years of my education and thank the Lord for all that He did through those people in my life. Not only does the cookbook hold recipes for great dishes, it also reminds me of the recipes for life that many have submitted to me. I’m happy to share one of the tasty dinner choices that was included in this great collection.
2 cups cooked, chopped chicken (*I either use meat pulled off an already made rotisserie chicken or I bake 2-3 chicken breasts with a little salt and paprika for 30 minutes at 350 degrees*)
4 oz pkg cream cheese, softened
1 TBSP chopped chives
2 TBSP milk
Salt to taste
½ cup crushed bread crumbs
2 pkgs. Refrigerated crescent rolls
¼ cup melted butter
Preheat oven to 350 degrees. Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands) to make filling. Unroll rolls. Press dough along each perforation so rectangle halves do not separate. Place about ¼ cup of chicken mixture into the ecnter of each rectangle. Dip each packet into melted butter and coat with bread crumbs. Place packets on a baking sheet. Bake for 20 minutes until golden brown.
Yields: 8 servings
Recipe Source: Kim West; Asheville Christian Academy Cookbook, 1998