I have a confession to make: I have had the hardest time getting inspired in the kitchen lately. Even though the morningsickness is pretty much gone, nothing sounds good to me, & none of the meals I cook myself have tasted good to me. (Anyone else have this problem?)
A few notable exceptions: this barbecue chicken, some stellar alfredo I found here, &…
These.
My good friend Mandy gave me her grandmother’s recipe, & it was so perfect, warm, & comforting — exactly what I was craving that day.
- 1-2 pkgs. refrigerated crescent roll dough (depending on how full you want your crescents to be… I always use 1 & end up with a little extra filling at the end, no matter how full I fill them)
- 3 oz. Neufchatel cheese, softened
- 2 Tbsp. butter, softened
- 1/8 tsp. pepper
- 1/4 tsp. salt
- 1 Tbsp. milk
- 1 Tbsp. (or more, to taste) chopped green onions
- about 1 1/2 cups chopped cooked chicken
- 1-2 Tbsp. melted butter
- Parmesan cheese
- Preheat oven to 350. Spray a cookie sheet with cooking spray.
- In a medium bowl, blend cream cheese & butter until smooth. Add salt, pepper, green onions, & milk. Mix well.
- Mix in chicken.
- Unroll crescents & separate into triangles. Spoon 1-2 Tbsp. of the chicken mixture onto the center of each triangle, then fold ends in. Pinch to seal.
- Brush each with a little butter, then sprinkle with parmesan.
- Bake 20 minutes or until golden brown.
Her grandma — & my mother-in-law, I might add — serve this with a sort of gravy made from cream of chicken soup, but I think the texture is perfect eaten as-is.
