In my opinion, every cook should have a go-to recipe. It’s the recipe that you know by heart and can make in about 30 minutes to impress those last minute guests that your husband just announced are on their way over. It has to be as easy as it is impressive and something that just about anyone (minus folks with food allergies) will enjoy. This is my favorite go-to recipe.
My dear friend Katie introduced me to a version of this recipe over a decade ago, and I’ve changed it dozens of times over the years to make it my own. I’ve made it for friends and boyfriends, dinner parties and weeknight meals. It’s easily J’s favorite dish! You wanna know what it is? A buttery crescent crust wrapped about a savory blend of cream cheese, chicken and veggies. Yum. And it’s SOO easy. Here’s how to make it:
1 tube of ready to bake crescent rolls
1 lb chicken breasts
1 tsp coconut oil
1 cup mushrooms, sliced thin**
1 package of cream cheese
1/2 Cup shredded cheddar cheese
1 tsp italian seasoning
salt and pepper to taste
**you can really use any veggies you like here. I’ve also made it with spinach, broccoli and red bell peppers. Vegetarian?? Leave out the chicken and fill it with veggies!**
1. Preheat your oven to 375 F or whatever temp your crescent roll packaging recommends for it’s rolls. In a large pot, bring 8 cups of water to a boil. Reduce heat, add in your chicken breasts and simmer until cooked through, about 15-20 minutes.
2. Once your chicken is fully cooked, remove from the water and cut it up into bite sized pieces.
3. Heat a large skillet and add your oil to coat the bottom of the pan. Add in your sliced mushrooms (and any other veggies) and saute for about 5 minutes. Stir in your chicken and add your italian seasoning and a pinch of salt and pepper. Reduce your heat to medium low and stir in your cream cheese, starting with half of the package (about 4 oz). We’ll be adding in more cream cheese little by little. We want enough to coat the chicken mixture without being a slimy mess. Add in more cream cheese as it melts until you have enough that is coating all the chicken and veggies. Slowly stir in the cheddar cheese and stir just until it melts. Remove mixture from heat.
4. Let’s make some envelopes! Lay a sheet of parchment paper over your baking sheet. Unroll your crescent roll dough and lay it on the counter. There should be 8 triangles pre-cut, but we’ll be combining them into pairs to make 4 squares. Take two connecting triangles and pinch the seam together, laying the new square shape on your baking sheet. It doesn’t have to look pretty, you just want it to hold your ingredients in. Spoon 1/4 of the chicken mixture onto the middle of the dough, then make the dough into an envelope by folding opposite corners into the middle and pinching the seams closed. Repeat for the next 3 envelopes.
5. Bake for 11-13 minutes, or until your envelopes are a light golden brown. Eat. Drool. Enjoy! So easy!