*  Exported from  MasterCook II  *
 
                              Chicken Packets
 
 Recipe By     : Once a Month Cooking
 Serving Size  : 10   Preparation Time :1:00
 Categories    : Low-Fat                          Luncheon
                 Main Dishes                      Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Cups          Cooked Chicken -- chopped
    4      Ounces        Cream Cheese -- softened
    1      Tablespoon    Chives -- chopped
    2      Tablespoons   Milk
                         Salt -- to taste
      1/2  Cup           Seasoned Croutons -- crushed
    2      Packages      Croissants -- or
                         Butter Crescents -- (1 recipe)
      1/4  Cup           Melted Butter
 
 Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing
 with hands works best) to make filling, and store in a 1-quart freezer
 bag. Put crouton crumbs in another 1-quart bag, attach it to bag of
 chicken filling, and freeze them. Refrigerate crescent rolls.
 
 To prepare for serving, thaw chicken mixture. Unroll crescent rolls. Each
 tube will contain 4 rectangles of dough with a diagonal perforation. Press
 dough along each perforation so the rectangle halves will not separate.
 Place about 1/4 cup of chicken mixture into the center of each rectangle.
 Fold dough over the filling, and pinch the edges to seal tightly. Dip each
 packet in melted margarine, and coat with crouton crumbs. Place packets on
 a baking sheet. Bake in a preheated 350? oven for 20 minutes or until
 golden brown. Packets are good either hot or cold. (Serve early in the
 month before date expires on crescent rolls.)
 
 If using home-made crescent roll recipe, you can make completely up to
 baking, place each in a fold-close sandwich bag, and then freeze. To
 serve, thaw 30 minutes to an hour then bake as directed.
 
 
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 NOTES : With store-bought crescent rolls, makes 8.
        With home-made crescent rolls, makes 10.

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