Crescent rolls typically go on sale in the fall months so I always snag a few extra and make triple batches of these for easy freezer meals. Also check out my recipes for my Breakfast Casserole, which uses the crescent rolls as a bottom crust. And, the Cream Cheese Squares are like a sweet cream cheese danish that is perfect with a cup of coffee in the morning or as a dessert topped with fruit and chocolate syrup. We hope you enjoy this recipe as much as we do!!
Baked Chicken Sandwiches
(Serves 8)
3 cups cooked, shredded chicken
3oz of cream cheese, softened
3-4 tbsp. milk
Salt & pepper to taste
2 cans of crescent rolls
Half a stick of butter, melted
Italian style bread crumbs
Combine cooked chicken, cream cheese milk, salt and pepper in a bowl. Start with 3tbsp of milk, it should be completely combined and be somewhat moist like a chicken salad. If you need to, add the last tbsp of milk.
Lay out 8 triangles of crescent rolls from the first can on a greased baking sheet. Evenly spread the chicken mixture on top of each crescent triangle, making sure to get mixture into each corner. Then, top each one with a crescent triangle from the second can, pinching the edges to seal.
Spread the bread crumbs onto a plate. Brush the top of each sandwich with melted butter, then place that side down into the Italian bread crumbs. Brush the top side of the sandwich and then flip into breadcrumbs to coat. I work one sandwich at a time, placing them back onto the baking sheet.
Bake at 350 degrees for about 20 minutes until golden brown.
I always keep macaroni and cheese and a can of green beans on hand to serve with these for an easy comfort meal!
Enjoy!
