Home Cooking Recipes
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Chicken Salad Crescent Bake
Chef:  Deb Smith - Fowler, CO          Category:  Main Dishes

RATING:


Ingredients:
1 can refrigerated crescent rolls
1 (4 oz.) package cream cheese
1/4 cup mayonnaise
1/4 cup celery, chopped
1 cup chicken breast, ground and cooked
salt and pepper to taste














Directions: Unroll the crescent rolls and place on the bottom of an ungreased cookie sheet to form an 11x7 inch sheet. Press the perforations together to seal. In a medium-sized bowl, make a chicken salad by combining the cream cheese, mayonnaise, celery, chicken, salt and pepper. Spread the chicken salad lengthwise down the middle third of the crescent roll dough. With a pair of scissors, cut the remaining dough into one inch wide strips, being careful not to cut into the chicken salad. Fold the strips criss-cross style over the chicken salad. Bake in a 400°F oven until golden brown, between 15 -20 minutes. Brush with melted margarine, cut into slices and serve hot.

Notes: This is also very good with your favorite sloppy joe recipe or with ham salad and covered with slices of American cheese.

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