An easy, comforting, and delicious dinner to throw together on any night. Creamy chicken filling, wrapped in a delicious crescent roll pillow.
When my oldest sister was in high school, she was on her high school color guard team. One Saturday we went to her competition that was a couple hours away. Growing up in Oregon meant that we spent a lot of time in the great, wet outdoors. Her competition wasn’t any different.
As we sat in the bleachers in the pouring down rain, cold and wet, my mom pulled out a Tupperware with lunch. She had made chicken bundles. They tasted so good.
Whenever I eat chicken bundles as an adult, I think about that Saturday in the rain. I remember my sister’s performance, but I don’t remember how they did. I also remember how kind it was of my mom to take the time to make something that would be so delicious and comforting on a cold, wet, Oregon Saturday.
I’ve seen recipes all over the internet for chicken bundles. I’ve merged what I like in those recipes to make the recipe I use for chicken bundles. It’s a pretty low key, easy dinner to make.
8 ounce cream cheese, softened
3 tablespoons butter, melted
2 tablespoons milk
4 cups cooked chicken, shredded
1 small can mushrooms
¼ teaspoon salt
Pepper to taste
1 teaspoon thyme
1 teaspoon parsley
2 cans crescent rolls
In a medium bowl, mix together all ingredients except for crescent rolls.
Separate the crescent roll dough into 8 rectangles. Make sure to pinch together the seams so that the dough creates a solid rectangle.
Add about a ½ cup of the chicken mixture into the middle of each crescent roll rectangle. Pull up each corner into the middle. Pinch together sides if the bundles seem overly full.
Bake at 375 for 17-22 minutes or until crescent rolls are browned.
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