BOTH my kids at this! crescent chicken bundles!

apies · Guru

BOTH my kids at this! crescent chicken bundles!

3s_a_crowd · Guru

no one in my family eats stuffing what else do you think i could put in this so it doesnt all fall apart

apies · Guru

hey tracy - i didn't include stuffing and it was fine!

Cuppycake · Guru

Yum, I'll have to try these... we do a similar version stuffed with chicken and cheddar cheese and they are DELISH!

Sara · Guru

looks easy and yummy! just added it to my list of recipes to try.

we tried a new one here tonight as well and everyone ate it..off to post it.

apies · Guru

Cuppycake wrote:

Yum, I'll have to try these... we do a similar version stuffed with chicken and cheddar cheese and they are DELISH!

can you share your version?

Cuppycake · Guru

You're going to kill me, because I eyeball everything, and this is my recipe that I use when we have a baked (whole) chicken, to use up the left overs, so the measurements for the chicken aren't exact. And I usually serve mine with mashed potatoes on the side.

approx. 4-5 cups of cooked, shredded chicken
2 cups of cheddar cheese (I've used colby jack, 3 cheese blend, and all were good, so I just use what I have the most of)
2 cans of crescent rolls
seasonings of choice to taste (usually my cooked chicken is flavored, so I can go light on this step and just add a little salt and pepper, if anything at all.)

For optional gravy
1 can of cream of chicken soup
1 can of chicken broth

Preheat oven to 350 degrees.

Combine chicken and cheese.

Unroll crescent rolls and make into 8 rectangles, pressing seems between the triangles together. Put approximately 3/4 c. of chicken/cheese mixture into each rectangle, bring the edges of the crescent roll together and press to seal. (I usually roll them a little in my hand, as well, but just make sure they are sealed nice and tight)

If not making the gravy, put on an oven sheet and bake for 20 minutes, or until golden brown.

If making the gravy, combine broth and cream of chicken soup, and put half in a 9x11 casserole dish. Put chicken rolls on top of the soup mixture, and then pour the rest of the gravy over the rolls. Bake for 30 minutes or until golden brown on top.

Sara · Guru

Cuppycake wrote:

You're going to kill me, because I eyeball everything, and this is my recipe that I use when we have a baked (whole) chicken, to use up the left overs, so the measurements for the chicken aren't exact. And I usually serve mine with mashed potatoes on the side.

approx. 4-5 cups of cooked, shredded chicken
2 cups of cheddar cheese (I've used colby jack, 3 cheese blend, and all were good, so I just use what I have the most of)
2 cans of crescent rolls
seasonings of choice to taste (usually my cooked chicken is flavored, so I can go light on this step and just add a little salt and pepper, if anything at all.)

For optional gravy
1 can of cream of chicken soup
1 can of chicken broth

Preheat oven to 350 degrees.

Combine chicken and cheese.

Unroll crescent rolls and make into 8 rectangles, pressing seems between the triangles together. Put approximately 3/4 c. of chicken/cheese mixture into each rectangle, bring the edges of the crescent roll together and press to seal. (I usually roll them a little in my hand, as well, but just make sure they are sealed nice and tight)

If not making the gravy, put on an oven sheet and bake for 20 minutes, or until golden brown.

If making the gravy, combine broth and cream of chicken soup, and put half in a 9x11 casserole dish. Put chicken rolls on top of the soup mixture, and then pour the rest of the gravy over the rolls. Bake for 30 minutes or until golden brown on top.

so is it better with or without the gravy?

Cuppycake · Guru

Sara wrote:

Cuppycake wrote:

You're going to kill me, because I eyeball everything, and this is my recipe that I use when we have a baked (whole) chicken, to use up the left overs, so the measurements for the chicken aren't exact. And I usually serve mine with mashed potatoes on the side.

approx. 4-5 cups of cooked, shredded chicken
2 cups of cheddar cheese (I've used colby jack, 3 cheese blend, and all were good, so I just use what I have the most of)
2 cans of crescent rolls
seasonings of choice to taste (usually my cooked chicken is flavored, so I can go light on this step and just add a little salt and pepper, if anything at all.)

For optional gravy
1 can of cream of chicken soup
1 can of chicken broth

Preheat oven to 350 degrees.

Combine chicken and cheese.

Unroll crescent rolls and make into 8 rectangles, pressing seems between the triangles together. Put approximately 3/4 c. of chicken/cheese mixture into each rectangle, bring the edges of the crescent roll together and press to seal. (I usually roll them a little in my hand, as well, but just make sure they are sealed nice and tight)

If not making the gravy, put on an oven sheet and bake for 20 minutes, or until golden brown.

If making the gravy, combine broth and cream of chicken soup, and put half in a 9x11 casserole dish. Put chicken rolls on top of the soup mixture, and then pour the rest of the gravy over the rolls. Bake for 30 minutes or until golden brown on top.

so is it better with or without the gravy?

We're gravy folks... I've actually never had it without, but based off April's original recipe, I'm sure they'd be great... but we like to use the gravy with our bundles, as well as with our mashed potatoes.

Dddiii · Guru

Cuppycake wrote:

You're going to kill me, because I eyeball everything, and this is my recipe that I use when we have a baked (whole) chicken, to use up the left overs, so the measurements for the chicken aren't exact. And I usually serve mine with mashed potatoes on the side.

approx. 4-5 cups of cooked, shredded chicken
2 cups of cheddar cheese (I've used colby jack, 3 cheese blend, and all were good, so I just use what I have the most of)
2 cans of crescent rolls
seasonings of choice to taste (usually my cooked chicken is flavored, so I can go light on this step and just add a little salt and pepper, if anything at all.)

For optional gravy
1 can of cream of chicken soup
1 can of chicken broth

Preheat oven to 350 degrees.

Combine chicken and cheese.

Unroll crescent rolls and make into 8 rectangles, pressing seems between the triangles together. Put approximately 3/4 c. of chicken/cheese mixture into each rectangle, bring the edges of the crescent roll together and press to seal. (I usually roll them a little in my hand, as well, but just make sure they are sealed nice and tight)

If not making the gravy, put on an oven sheet and bake for 20 minutes, or until golden brown.

If making the gravy, combine broth and cream of chicken soup, and put half in a 9x11 casserole dish. Put chicken rolls on top of the soup mixture, and then pour the rest of the gravy over the rolls. Bake for 30 minutes or until golden brown on top.

I made these tonight and everyone loved them!

One thing though... I did it with the gravy and the dough on the bottom was still a little raw. Maybe I used too much gravy? Or maybe I should have cooked them a little longer. I may just try baking them without the gravy next time and then adding it afterwards.

They were still awesome though!

Thanks for the new ideas ladies!

Cuppycake · Guru

Dddiii wrote:

Cuppycake wrote:

You're going to kill me, because I eyeball everything, and this is my recipe that I use when we have a baked (whole) chicken, to use up the left overs, so the measurements for the chicken aren't exact. And I usually serve mine with mashed potatoes on the side.

approx. 4-5 cups of cooked, shredded chicken
2 cups of cheddar cheese (I've used colby jack, 3 cheese blend, and all were good, so I just use what I have the most of)
2 cans of crescent rolls
seasonings of choice to taste (usually my cooked chicken is flavored, so I can go light on this step and just add a little salt and pepper, if anything at all.)

For optional gravy
1 can of cream of chicken soup
1 can of chicken broth

Preheat oven to 350 degrees.

Combine chicken and cheese.

Unroll crescent rolls and make into 8 rectangles, pressing seems between the triangles together. Put approximately 3/4 c. of chicken/cheese mixture into each rectangle, bring the edges of the crescent roll together and press to seal. (I usually roll them a little in my hand, as well, but just make sure they are sealed nice and tight)

If not making the gravy, put on an oven sheet and bake for 20 minutes, or until golden brown.

If making the gravy, combine broth and cream of chicken soup, and put half in a 9x11 casserole dish. Put chicken rolls on top of the soup mixture, and then pour the rest of the gravy over the rolls. Bake for 30 minutes or until golden brown on top.

I made these tonight and everyone loved them!

One thing though... I did it with the gravy and the dough on the bottom was still a little raw. Maybe I used too much gravy? Or maybe I should have cooked them a little longer. I may just try baking them without the gravy next time and then adding it afterwards.

They were still awesome though!

Thanks for the new ideas ladies!

I'm glad you enjoyed them.... mine are really soft (the parts that cooks in gravy) but not exactly raw (hard to explain, lol) - If you liked the tops a lot better, I'd probably cook them on a cookie sheet without the gravy for 15ish minutes so they can brown up on the bottoms too, and then transfer them to the gray mixture for 20ish minutes.

Dddiii · Guru

Cuppycake wrote:

Dddiii wrote:

Cuppycake wrote:

You're going to kill me, because I eyeball everything, and this is my recipe that I use when we have a baked (whole) chicken, to use up the left overs, so the measurements for the chicken aren't exact. And I usually serve mine with mashed potatoes on the side.

approx. 4-5 cups of cooked, shredded chicken
2 cups of cheddar cheese (I've used colby jack, 3 cheese blend, and all were good, so I just use what I have the most of)
2 cans of crescent rolls
seasonings of choice to taste (usually my cooked chicken is flavored, so I can go light on this step and just add a little salt and pepper, if anything at all.)

For optional gravy
1 can of cream of chicken soup
1 can of chicken broth

Preheat oven to 350 degrees.

Combine chicken and cheese.

Unroll crescent rolls and make into 8 rectangles, pressing seems between the triangles together. Put approximately 3/4 c. of chicken/cheese mixture into each rectangle, bring the edges of the crescent roll together and press to seal. (I usually roll them a little in my hand, as well, but just make sure they are sealed nice and tight)

If not making the gravy, put on an oven sheet and bake for 20 minutes, or until golden brown.

If making the gravy, combine broth and cream of chicken soup, and put half in a 9x11 casserole dish. Put chicken rolls on top of the soup mixture, and then pour the rest of the gravy over the rolls. Bake for 30 minutes or until golden brown on top.

I made these tonight and everyone loved them!

One thing though... I did it with the gravy and the dough on the bottom was still a little raw. Maybe I used too much gravy? Or maybe I should have cooked them a little longer. I may just try baking them without the gravy next time and then adding it afterwards.

They were still awesome though!

Thanks for the new ideas ladies!

I'm glad you enjoyed them.... mine are really soft (the parts that cooks in gravy) but not exactly raw (hard to explain, lol) - If you liked the tops a lot better, I'd probably cook them on a cookie sheet without the gravy for 15ish minutes so they can brown up on the bottoms too, and then transfer them to the gray mixture for 20ish minutes.

I told Mike my plan to change things up a little bit next time and got shot the look of death LOL. Guess I'll be making it the same way again next time! I'm surprised he didn't lick the baking dish. smile

Cuppycake · Guru

Dddiii wrote:

Cuppycake wrote:

Dddiii wrote:

Cuppycake wrote:

You're going to kill me, because I eyeball everything, and this is my recipe that I use when we have a baked (whole) chicken, to use up the left overs, so the measurements for the chicken aren't exact. And I usually serve mine with mashed potatoes on the side.

approx. 4-5 cups of cooked, shredded chicken
2 cups of cheddar cheese (I've used colby jack, 3 cheese blend, and all were good, so I just use what I have the most of)
2 cans of crescent rolls
seasonings of choice to taste (usually my cooked chicken is flavored, so I can go light on this step and just add a little salt and pepper, if anything at all.)

For optional gravy
1 can of cream of chicken soup
1 can of chicken broth

Preheat oven to 350 degrees.

Combine chicken and cheese.

Unroll crescent rolls and make into 8 rectangles, pressing seems between the triangles together. Put approximately 3/4 c. of chicken/cheese mixture into each rectangle, bring the edges of the crescent roll together and press to seal. (I usually roll them a little in my hand, as well, but just make sure they are sealed nice and tight)

If not making the gravy, put on an oven sheet and bake for 20 minutes, or until golden brown.

If making the gravy, combine broth and cream of chicken soup, and put half in a 9x11 casserole dish. Put chicken rolls on top of the soup mixture, and then pour the rest of the gravy over the rolls. Bake for 30 minutes or until golden brown on top.

I made these tonight and everyone loved them!

One thing though... I did it with the gravy and the dough on the bottom was still a little raw. Maybe I used too much gravy? Or maybe I should have cooked them a little longer. I may just try baking them without the gravy next time and then adding it afterwards.

They were still awesome though!

Thanks for the new ideas ladies!

I'm glad you enjoyed them.... mine are really soft (the parts that cooks in gravy) but not exactly raw (hard to explain, lol) - If you liked the tops a lot better, I'd probably cook them on a cookie sheet without the gravy for 15ish minutes so they can brown up on the bottoms too, and then transfer them to the gray mixture for 20ish minutes.

I told Mike my plan to change things up a little bit next time and got shot the look of death LOL. Guess I'll be making it the same way again next time! I'm surprised he didn't lick the baking dish.

lmao, that's the best compliment ever! Hooray! (you made my day, seriously!)

(sorry for all the thread jacking I'm doing to your post, April, btw)

Dddiii · Guru

Cuppycake wrote:

Dddiii wrote:

Cuppycake wrote:

I told Mike my plan to change things up a little bit next time and got shot the look of death LOL. Guess I'll be making it the same way again next time! I'm surprised he didn't lick the baking dish.

lmao, that's the best compliment ever! Hooray! (you made my day, seriously!)

(sorry for all the thread jacking I'm doing to your post, April, btw)

I'm sorry for the t/j-ing too April! :bag:

I'm trying the one from the link next. I just didn't have cream cheese in the house yesterday. It looks like those can be frozen too which will be fantastic in a few months!

I may just try stuffing everything in a crescent roll and serving it for dinner. I think I could get away with that for about 3 days a week LOL.

Oh! And I used the Perdue Shortcuts Roasted Chicken. They were on sale a couple weeks ago so I had a few packages in the house. Made it so easy!