Chicken crescents are buttery and flaky and add just the right touch to any meal when they are rolled in bread crumbs and pecans and baked to perfection.  In past years our family had chicken cordon bleu for Christmas Eve, but then about six years ago, I came across this recipe!  Yes, you guessed it, this is our new Christmas Eve tradition.  I like to add gravy over the top, but you can eat them plain if you like.  Add some creamy potatoes and a vegetable and you are set.  You can always add some Christmas jello.  Just remember it is about good food and good memories.  May your Christmas be the best ever.  And you can have these for any special occasion.  If your family and friends like mushrooms, you can add them too.

Chicken Crescents

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Chicken Crescents
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8 people
  • 2 Tablespoons butter
  • 1 (3 oz.) pkg. cream cheese
  • 1 green onion, chopped
  • 1 cup chicken (cooked and chopped) or 1 (5 ounce) can boned chicken
  • 2 Tablespoons milk
  • ¼ tsp. salt
  • ⅛ tsp. pepper
  • 1 (4½ oz.) can sliced, drained mushrooms (optional)
  • 1 Tablespoon pimiento (optional)
  • 1 pkg. crescent rolls
  • ¾ cup dried bread crumbs or dressing mix
  • ½ cup pecans, chopped
  • 1 (15 oz.) can cream of chicken soup
  • 1 cup broth
  1. Cream butter and cream cheese together until soft.
  2. Add onion, chicken, milk, salt and pepper, (and mushrooms and pimiento if desired).
  3. Take crescent rolls and stretch them out to a larger and even triangle.
  4. Scoop 1½ scoops of mixture into each triangle.
  5. Start with the small end and roll. Fold over ends.
  6. Dip into melted butter.
  7. Then roll in bread crumbs or dressing, and pecans that you have mixed together.
  8. Bake at 350 degrees for 20 minutes or until browned.
  1. Mix soup and broth together as a gravy to put over the top of the crescent if you like.


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