Here's a good weeknight meal you can whip up in no time. It's one of those staples I keep in rotation that I know everyone will eat, and I usually have most of the ingredients on hand.
The crust is nothing more than packaged crescent rolls, which means it's easy! The filling is a creamy chicken mixture that most children and adults love. You can also spice it up with additional vegetables as you like.
- 6 ounces cream cheese, softened (reduced-fat is fine)
- 4 tablespoons butter, melted, divided
- 2 tablespoons minced chives
- 2 tablespoons whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups cubed cooked chicken
- 2 tubes (8 ounces each) refrigerated crescent rolls
In a small bowl, beat the cream cheese, 2 tablespoons butter, chives, milk, salt, and pepper until blended. Stir in chicken.
Unroll crescent roll dough and separate into eight rectangles; press perforations together. Spoon about 1/2 cup chicken mixture in the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter.
Bake at 350 for 20-25 minutes on an ungreased baking sheet.
Note: You can also make these and then freeze. To bake, thaw in refrigerator first, then bake as above.
Image via Tvol/Flickr