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Easy Chicken and Cream Cheese Turnovers

Easy Chicken and Cream Cheese Turnovers

Prep Time 30 minutes Cook Time 12-15 minutes

My mom made these ALL the time when I was a kid, and they were my absolute favorite dinner. For years, they were my choice for my birthday dinner.

I made these for the first time this week, and my toddler said, "These are MY favorite dinner, just like they were YOUR favorite dinner when you were a little child."

I'm happy to keep the family recipe going strong!

by Janssen Bradshaw

What you'll need

  • 2 cans of crescent rolls (8 rolls each for a total of 16)
  • 2 uncooked boneless, skinless chicken breasts
  • 1/2 onion, sliced into half-moons
  • 1 bar (8 oz) cream cheese, softened
  • salt and pepper to taste
  • Paprika

How to make it

  1. Preheat the oven to 325 degrees. Line a baking sheet with foil and lay onions in a single tight layer in the center. Lay the chicken on top of the onions and season with salt and pepper. Bake until the chicken is cooked through, about 15-20 minutes (you may want to stir the onions part way through to make sure they don't burn).
  2. Let the chicken cool a bit, then in a food processor pulse the onions, cream cheese, and chicken together until combined. You want it in small shreds, but not a paste. Salt and pepper to taste.
  3. Unroll a crescent roll, place a golf-ball sized scoop of the chicken and cream cheese mixture in the middle, and wrap up (pinch the edges together so it doesn't spill out during baking.
  4. Dust the tops with paprika and bake until the tops are golden-brown, about 12 minutes. Serve hot!

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