Chicken Packets
Chicken Packets has been one of my favorite meals since childhood. My mom had this recipe book, and she would draw a smiley face next to the recipes we liked. I remember coming across this recipe one day and drawing like 50 smiley faces all around the recipe. I loved it. I still love it. And now I can appreciate how quick and easy it is to make. Kevin calls them Hot Pockets. He *always* comes up with a fast food / boxed food alternative name for all my recipes. :p Whatever you call them, they are just downright good. And picky-kid approved. :D
Here’s what’ you’ll need:
2 cups cooked, chopped chicken
1 (3 oz) pkg cream cheese, softened
2 tbsp milk
2 pkgs refrigerated crescent rolls
1/4 cup butter, melted
1/2 cup seasoned breadcrumbs
For the chicken, you can cook it any way you like. Boil it and shred it, grill it and slice it, cut it up and cook it in the skillet with some olive oil, or you can even buy that pre-packaged stuff from the grocery store. :D However you do it, just make sure you have about 2 cups of bite-sized chicken.
Let’s get started:
Preheat your oven to 350 and spray a rectangular baking sheet with Pam. Or don’t, if you use a Pampered Chef baking stone like me. :) Unroll the first package of crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press along diagonal perforation to seal together and arrange on baking sheet. Like this:
Mix chicken, softened cream cheese, and milk a large bowl. I can never remember to soften my cream cheese on the counter, so usually I put it in the bowl first and warm it in the microwave for 20 seconds or so until it softens up. Then I mix in the chicken and milk. Stir that up really good, then start spooning it into the middle of each rectangle.
Make sure you leave some room on the edges so you can seal the packets. Open the second package of crescent rolls and lay those 4 rectangles over your chicken mixture.
Melt 2 tbsp butter in a small bowl and brush over packets. Sprinkle on seasoned breadcrumbs.
Bake at 350 for 20-25 mins or until golden brown.
Yummy, yummy, yummy. And ya know? I bet these would be good with other stuff mixed in. Salt and pepper? Fresh herbs? Maybe a packet of Italian or Ranch dressing?? I’m always looking to spice up my favorite recipes, so if you make a modification that you just love, leave me comment and let me know!! I wanna try it!! :D
And of course, Chicken Packets has its own scrapbook page in its honor! It was one of the first ones I ever made.
2 cups cooked, chopped chicken
1 (3 oz) pkg cream cheese, softened
2 tbsp milk
2 pkgs refrigerated crescent rolls
2 tbsp butter, melted
1/3 cup Italian seasoned breadcrumbs
Preheat oven to 350. Spray rectangular baking sheet with Pam. Mix chicken, cream cheese, and milk a large bowl. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press along diagonal perforation to seal together. Spoon chicken mixture into the center of 4 rectangles. Place the other 4 rectangles over the filling and pinch the edges together of seal tightly. Brush each packet with melted butter and coat with breadcrumbs. Bake at 350 for 20-25 mins or until golden brown. Makes 4 packets.
These look so yummy! I know my kids will love them. What do you serve them with? I was thinking zucchini?? I have NO idea!
Sound delicious and easy adding some nice seasoning to make it look like it took forever. Another great recipe to try.
I mixed in tomatoes and green peppers and it was FANTASTIC! Thanks for the GREAT recipe!
I got a similar recipe from a friend years ago: I sautee’ mushrooms and then add scallions and chopped green chilis (Ortega-style) to the chicken/cream cheese… and then assemble. We serve them with country sausage gravy in the winter and they are an awesome comfort food!
LOVE your recipes/blog! My first time here, but I will be back!
I’ve been using a recipe similar to this for years, too. My recipe has chives, mushrooms and lemon pepper in with the cream cheese. I’ve substituted salsa for the mushrooms and lemon pepper with tasty results.
My daughter and I make large batches of these and freeze them for lunches.
Amanda,
I made these last night and they were awesome! Thanks for the recipe!
Hey amanda, Im trying to get some ideas for some things to take up to the hospital for my family to eat while my papaw is in ICU.. do you think these would reheat well in the microwave? Its so expensive eating at the hospital, but the only way to heat things is by microwave..lemme know :)
Hey Amanda, I love your site, you are seriously talented! I just made these for dinner, VERY YUMMY! Thanks for sharing all your wonderful ideas and recipes…
These sound yummy! I think I will try these out on my husband and son. They are picky eaters. I think I will add some cheddar and bacon to them. Thanks for the recipe.
I’ve been making a similar recipe for a while now, and it’s a favorite in my home. We’ve never used breadcrumbs (but we might now!).. but we mix some garlic powder in with the chicken and cream cheese.
I just made these and they look delicious, mine aren’t nearly as pretty as yours but they taste amazing! I think some trial and error is in order! I added chedder cheese and chives !!
I made these tonight and they were so yummy! I am a pretty picky eater but all these ingredients I love! I think they’d be great heated up for my lunches at work…a nice alternative to the normal food I take! Thanks for sharing…
These look really yummy, I have a couple picky eaters in the household, this they may like :-) What do you serve it with?
Tried this tonight! I can’t believe I’ve had this recipe for so long and never tried it before. This will be great for those nights I need something quick to fix. I served it with a pasta salad and it made a really great meal for all!
I was looking for a quick and easy dinner tonight, and made these. They were great! I tossed some fresh spinach, onions, mushrooms and green pepper in the food processor for a a few seconds and added it to the chicken mixture. They turned out really well, and my kids loved it dipped in marinara sauce. Yum! Thanks so much for the idea.
I’m wondering if this would be good as a chicken cordon bleu type dish- adding swiss cheese and a little ham and broccoli or something. Maybe I’ll try that next time…THANKS for yet another delish meal :)
Amanda, just checked out the recipe scrapbook pages {what a beautiful cookbook that would make!}. I gotta tell you that you are breaking some law for creating such cute things like that drives people to want to cuten up their own blogs {guilty as charged}! I mean seriously!!!!! How adorable are those recipe cards!!!!!!!!!!!!
Love these. We have tried these twice. First time I followed recipe exactly, Second time I added sauteed peppers and onions but left off bread crumbs. Definite keeper in my recipe rotation.
Hey! I made these!
Since we’re a family of five, I thought to double the recipe (little did I know that that wasn’t necessary because the packets are humungo and there’s now four leftover packets in the fridge for tomorrow’s consumption!). I added 1/2c bacon bits and a couple swirls around the bowl of Ranch (Hidden Valley thankyouverymuch) and had enough stuffing for EASILY another four packets.
Cooked for 20 mins and HOLLLLLLEEEEE COW! So yummy! Hubby liked them and said he would love to have them again! They went great with salad as our side dish! These would also be awesome with broccoli, corn, fruit salad, ANYTHING. These go will with pretty much ANY side dish.
Thanks Amanda! Tomorrow I’ll be making the breakfast casserole. I’ll let you know how that goes too!
*sorry for the novel-of-a-post*