The family and I have an addiction. We love cream cheese! Ooohhh Emmmm Geee! It is GOOD! 😉 One of our favorite quick fix foods that comes straight out of the oven, so it is also good for cool days too!
To make eight ( I suggest making at least three per person though!)
You will need:
One can of Refrigerated Pillsbury Crescent Rolls
1 16 oz pack of Philadelphia Cream Cheese
3 boneless skinless chicken breasts
1 stick of butter (8 tbsp)
2 cloves of garlic (use more or less per your taste preference)
Cajun seasoning (optional)
Garlic Powder (optional)
Preheat your oven to 400 degrees. Place your chicken in a pan that will let you roast the chicken. I always coat the pan with aluminum foil (Yay for easy cleanup!) and you will want to cover the pan with foil while baking. This will trap in the moisture from the chicken and butter and makes ALL the difference! Place chicken into the pan, slice the butter into thirds, placing one third on each breast. Take a clove of garlic, chop it up and sprinkle on top of your chicken. Here you can add other seasonings, such as salt, pepper, cajun seasoning, etc. Seasoning makes this REALLY good! 🙂 NOM!
Cook the chicken at 400 degrees for 15-20 minutes, or until done. ( I have a gas stove and have been told they can cook quicker than others? LOL) Once the chicken is cooked, (Turn your oven to 375 at this point.) pull it out and here is where it can get really easy or really hard. If you have a nice stand mixer (like I do) then toss the chicken in there with the paddle attachment. Turn it on low and stand back and watch the magic take place!!! SHREDDED CHICKEN! NO WORK!
Now, if you don’t have one or it yours is out of commission (like mine currently is) you have two options. A) shred the chicken with a hand shredder. This gives the best result, but is time consuming and can be very messy. The other way B) is the lazy way… LOL Shred it with your clean hands or with forks. This is what I did last night, but I can tell you it is much better when you take the time to get little shreds! 🙂
Open your can of crescent rolls, roll them out and take one triangle off. Stretch it just a little add one heaping tablespoon of filling, and bring the edges up to the top so they touch. You can stretch the dough a little more if you need to.
Do this for the remaining seven crescent roll pieces. Place on a baking sheet and place in the oven. Cook these little buggers at 375 degrees for approximately 12-14 minutes, or until golden brown. When done, place on a cooling rack and let cool for 5-10 minutes or the filling will be too hot and can burn you! 🙂
These are SO good! And, only takes me 45 minutes to bang them out! Most of that being cooking the chicken breasts so I am free to make other things, or do chores!