I first made this recipe, Cream Cheese Chicken Croissants or Chicken Stuffed Crescent Rolls years and years ago when my now 25 year old son was little. Now this recipe has reached more than 2 million viewers and growing daily.
He devoured them and still will regularly ask to have them for dinner secretly hoping there will be leftovers so he can eat one for lunch the next day. I keep these ingredients on hand as my “go to” recipe when ever I’m in a pinch. To say we LOVE them, is putting it mildly, they are truly a family favorite!
Ingredients
2 Cups Shredded Chicken See Recipe Below
2 Pop Cans Croissants
1 8oz Cream Cheese softened
1 bunch Green Onions
1/4 cup Bell Pepper Chopped and diced
1/2 tsp Salt
1/4 tsp Pepper
2 Tbsp Butter softened
2 Tbsp Milk
1 Egg *optional
Instructions
Preheat oven to 350F degrees
In a bowl mix cream cheese and butter, until blended. Add milk. Mixture will be chunky if cream cheese is not softened. It’s okay. Add in shredded chicken, diced green onions, diced green bell pepper, salt and pepper. Mix to combine.
On a cutting board, unroll one tube of Croissants. They are all precut, so with your fingers pinch together the cut lines. You will be make 4 rectangles out of the 8 croissants. See Photo
One each rectangle place 1/4 cup of mixture in the center of the croissant and bring corners together and pinch to close.
In a separate bowl, whisk egg and brush egg over each croissant. (Optional)
Bake for 13-15 minutes until golden brown. Remove from oven and serve.
How to make Shredded Chicken
Place 1 Cup water or Chicken Broth in Bottom of Instant Pot or Pressure Cooker
Place 2 Chicken Breasts in Instant Pot on Trivet
Sprinkle Salt and Pepper over Chicken Breasts
Sprinkle crushed garlic on chicken
Close Instant Pot Lid and check to make sure pressure valve is closed
Set on Manual (Presser Cook) High for 18 minutes
Allow a 20 minute Natural Release
Remove Chicken Breasts and one at a time shred chicken with forks
Use in a meal, or package and freeze for later use