How to Make Chicken Stuffed Pastries with Cream Sauce

These warm chicken stuffed pastries are great by themselves, but add the cream sauce and they are even better! Easy to make, even the kids can help...and they will love to help eat them too!

Difficulty: Moderate

Instructions

Things You'll Need:

• roll of 8 count (uncooked) crescent rolls
• package cream cheese
• garlic powder
• boneless skinless chicken (about 5-6 tenders or 1-2 breasts)
• can cream of chicken soup
• 1 cup sour cream

1. Cook the boneless, skinless chicken in a skillet on the stove top. No seasonings are necessary.

2. Once chicken is fully cooked, cut it up into about 1 inch pieces. A time saver would be to preheat the oven to 375 (may vary-read the directions on the crescent roll package) while cutting up the chicken.

3. Combine softened package of cream cheese, chicken pieces, and 1/2 teaspoon of garlic powder in a mixing bowl.

4. Place a spoonful of the chicken mix onto the larger end of the triangular crescent roll dough piece. Roll up the crescent roll and be sure to pinch shut any open areas.

5. Once all of the crescent rolls are stuffed. Place them on a baking sheet about 2 inches apart and bake for about 10-12 min--until crescent rolls are golden brown (again, may vary so read your crescent roll package directions).

6. While the crescent rolls are baking, in a small saucepan, combine the can of cream of chicken soup and one cup of sour cream over medium heat until a thick sauce like consistency is reached. Stir occasionally to prevent any burning. Reduce to low until ready to use.

7. 
    
   cooked stuffed crescent rolls

   Once sauce is done and rolls are done, remove rolls from oven. Let cool for a couple of minutes.

8. 
    
   pictured with sauce over the top

   When ready to serve, sauce may be served on top of the rolls or on the side as a dipping sauce.

Tips & Warnings

• This recipe is very easy to double.
• This recipe is also very tasty when reheated, so you can save any extra rolls or sauce for a later snack.