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1
Preheat oven to 350 degrees.
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2
Bake the chicken.
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3
White meat or dark, your choice.
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4
Just be sure to remove the skin and bone if using that type of chicken.
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5
I like to bake mine with a heavy sprinkle of rotisserie seasoning and a decent amount of minced garlic just so the chicken has flavor.
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6
Allow to cool and shred or chop up.
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7
(I didnt count this in the prep time for this recipe.)
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8
Soften cream cheese (reduced fat is fine) and butter in a mixing bowl.
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9
Once softened, mix together well.
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10
(I just use my handheld mixer for all ingredients.)
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11
Mix in the minced chives.
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12
Mix in the chicken.
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13
Salt and pepper to taste.
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14
Set this aside and let the flavors get friendly while you prep the crescent rolls.
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15
Open up both tubes of crescent rolls and unroll them onto a clean counter.
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16
They come in 4 rectangles, 8 triangles per can.
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17
Pinch the triangles together tight so as to form a solid rectangle.
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18
Take each rectangle and cut in half to create a square.
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19
You should end up with 32 squares total.
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20
Stretch each square just a little bit.
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21
Take a larger spoonful of chicken/cheese mix and place it in the center of the square.
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22
Fold opposite corners into the center, pinching together.
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23
Pinch any seams gaping open closed.
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24
Place on a non-greased cookie sheet and bake for 20 minutes or until golden brown.
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25
Serve 4 per plate with your favorite vegetables.
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26
Note: if youre looking to make this super quick or even easier, you can use flavored cream cheese (onion and chives or whichever you prefer) and canned chicken (drained) if you prefer.
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27
I would add a little minced garlic to it just so its got good flavor.
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28
A rotisserie chicken from the grocery store works perfect and makes this dish even easier!
