Monday, August 29, 2011

Chicken Stuffed Croissant Bake

      If you've ever made crescent roll apple or peach dumplings in your dutch oven, this Chicken Stuffed Croissant Bake is basically the same recipe only baked with savory ingredients.  It's a breeze to make especially if you have any leftover chicken in the fridge.  This would also be a great recipe for a young person just starting out in dutch oven cooking, it's fun to assemble and easy too.  You'll need a 12 inch oven, I baked these with 12 coals in a ring around the bottom and 22 on the lid.  It did take a full 45 minutes for the rolls to brown.  The velvety sauce bakes into the rolls and makes them soft and puffy.  Sprinkle with your favorite cheese during the last 10 minutes of cooking time if you want to make them even creamier or add a can of chopped chilies to the chicken to give it some heat.  Definitely comforting, this rolled up version of chicken and dumplings is creamy and good.

Chicken Stuffed Croissant Bake
2 packages (8 ounces each) refrigerated crescent rolls
4 cups shredded cooked chicken
1 can (10 3/4 ounces) Campbell's Condensed Cream of Celery Soup
1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup
1 container (8 ounces) sour cream
1 cup chicken broth

     Lightly oil or spray your dutch oven.
     Separate the dough into 16 triangles.
     Spoon 1/4 cup chicken onto each triangle.  Roll up the triangles around the chicken.  Place in prepared dutch oven.
     Whisk the soups, sour cream and broth in a medium bowl.  Pour the soup mixture over the rolls.
     Bake at 350 degrees for 40-45 minutes or until the rolls are golden brown.

Roll crescent dough around chicken

Cover with soup mixture

Bake for 45 minutes

Tender chicken rolls blanketed in a creamy sauce

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