Chicken Stuffed Croissants – a delicious recipe with Olive Oil, Chicken Breasts, Onion, Steamed Broccoli, Cream Of Chicken Soup, Cheddar Cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat the olive oil in a medium skillet over medium heat.
2
Chop chicken into bite size pieces and saute with chopped onion until both are golden brown.
3
While this is cooking you can steam your fresh or frozen broccoli.
4
Just place it over a pan of boiling water in a steamer basket, cover the pot and steam for 6-8 minutes.
5
Once your chicken is done add the can of cream of chicken soup to the pan and warm.
6
Fold in broccoli and cheddar cheese, stir in salt and pepper to taste, combine everything and the remove from heat.
7
Open your croissants, tear them apart on the perforated seams and add about 2 Tablespoons of the mixture to the wide end of each.
8
Then fold the edges around the mixture and place on a lightly greased baking tray.
9
Dont worry; the mixture can be exposed a little.
10
Repeat with remaining rolls and filling.
11
Bake at 350F for 18-minutes.
12
Note: you can always freeze any of the stuffing that you dont use and pull it out later for a SUPER quick dinner.
13
Enjoy!
390
kcal
Calories
15
g
Fat
10
g
Carbs
54
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 teaspoons Olive Oil, 2 whole Chicken Breasts, Skinless/boneless, 1 cup Small Chopped Onion, 1 cup Steamed Broccoli (frozen Or Fresh), and more.
Yes, Chicken Stuffed Croissants falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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