Chicken Bundles (Print Version)
Ingredients:
01 -
3 cups shredded cooked chicken (I used a rotisserie chicken).
02 -
8 ounce block cream cheese, softened to room temperature.
03 -
10.5 ounce can cream of chicken soup.
04 -
2 tablespoons grated Parmesan cheese.
05 -
1 teaspoon dried parsley flakes.
06 -
½ teaspoon black pepper.
07 -
½ teaspoon kosher salt.
08 -
½ teaspoon garlic powder.
09 -
½ teaspoon onion powder.
10 -
2 cans crescent roll dough.
11 -
2 tablespoons unsalted butter.
Instructions:
01 -
Preheat the oven to 350°F. Spray a large sheet tray with cooking spray and set aside.
02 -
Place the shredded chicken, cream cheese, can of chicken soup, grated Parmesan cheese, parsley, black pepper, kosher salt, garlic powder, and onion powder into a large bowl and mix until thoroughly combined. Using an electric hand mixer is recommended for this step.
03 -
Open the cans of crescent roll dough and take two of the rolls, pinching the seams together to form a rectangle. Place them on the prepared sheet tray.
04 -
Add about a heaping 1/4 cup of the chicken mixture in the center of each dough rectangle.
05 -
Pull up the four corners of the crescent rolls and pinch them together along the seams to form bundles. Ensure they are sealed tightly.
06 -
Brush the butter all over the tops of the rolls. Bake for 20 to 25 minutes until golden brown.
07 -
Add more dried parsley on top if desired, and serve immediately.