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
- 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).
- 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.
- 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.
- Dust the tops with paprika and bake until the tops are golden-brown, about 12 minutes. Serve hot!
