Chicken Croissants

After having our third monkey, several people were kind enough to bring us dinner. One dinner in particular was a huge hit at our house. I asked the preparer for the recipe. Once I got it, my husband asked me to make it that night and several times since. These are refrigerated crescent rolls filled with a chicken mixture, rolled in Ritz crackers and baked until golden. Served with a quick cream of chicken soup sauce, these are easy to make for a crowd.
Chicken Croissants


4 boneless, skinless chicken breasts, cooked, cooled and shredded

3 oz. cream cheese, room temperature

3 T butter, room temperature

2 tubes refrigerated crescent rolls

2 T butter, melted

2 c crushed Ritz crackers (or similar)

Combine chicken, cream cheese and butter in a large bowl. Put 1 TBSP of mixture in crescent roll, roll up, dip in melted butter and roll in Ritz crackers. Place on ungreased cookie sheets.

Bake at 350° for 15 minutes or until golden brown.


1 can cream of chicken soup

1 cup milk

Mix sauce ingredients in a sauce pan over medium heat until hot and pour over croissants.Serve immediately.

(sorry the pictures aren’t great)


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