Hot or Cold Lunch: Chicken Packets Recipe
I’m not the most creative lunch person. I’m not a fan of sandwiches, though I will eat them if pressed or hungry, and, although I love to cook, I feel put out trying to prepare a mid day meal. I’m possibly lazy. Yes, I’m lazy. I said it.
However, the reality is, I am a mom to six hungry kids. So, I make lunch.
Today I had to take a kid to the orthodontist to have some braces taken off, then to the dentist to have some cavities filled and then back to the orthodontist to have some braces replaced. It was a long morning. We were both hungry when we got home. I opened the refrigerator and was a little sidetracked as I needed to find the source of the “awful stench”. (Produce drawer abandoned zucchini). While I was unpacking the fridge I found a single cooked chicken breast and some canned crescent rolls. A-ha! Chicken Packets.
I’ve made these off and on for years. It is my favorite use of leftover chicken (if we have leftovers). These little packets taste great hot or cold and you can vary your ingredients according to what you have on hand.
- 1 cooked chicken breast, cooled and chopped
- 4 oz cream cheese, softened
- 1 rib celery, chopped
- 3 Tbs. bacon bits
- 1/2 cup shredded sharp cheddar cheese
- 2 cans of refrigerated crescent rolls
- Place the first six ingredients in a large bowl.
- Stir until well blended, you may add a few tablespoons of milk if it is too thick.
- Unroll the crescent dough and separate into 8 rectangles, press the seams to seal.
- Place a scoop of the chicken mixture in the center of each rectangle.
- Fold over and seal edges.
- Bake on a greased baking sheet at 350˚ for about 10 minutes or golden brown.
- These taste good hot or cold!