Chicken And Rice Croissants Recipes

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CHICKEN CROISSANTS



Chicken Croissants image

A friend from work had a dinner party and made these wonderful croissants. The whole group asked for the recipe as we ate these up. These are SO good that you might want to consider doubling as everyone wants seconds!

Provided by soxfan28

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 (8 count) package Pillsbury Refrigerated Crescent Dinner Rolls
8 ounces cream cheese
1/4 cup celery, chopped
1/4 cup onion, chopped
1 cup cooked chicken, shredded
1/4 cup butter, melted
1/2 cup crouton, crushed

Steps:

  • Mix shredded chicken, cream cheese, celery, and onion.
  • When removing cresent rolls from package, leave together so that two cresent rolls form a square. This will leave you with 4 croissants.
  • Put chicken mixture into center.
  • Bring up each corner and secure together.
  • Dip upside down in melted butter.
  • Sprinkle with croutons.
  • Bake at 350 degrees for 1/2 hour on a cookie sheet.
  • Let set 5 minutes before serving.

Nutrition Facts : Calories 593.3, Fat 38.4, SaturatedFat 21.5, Cholesterol 154.1, Sodium 688.8, Carbohydrate 41.9, Fiber 3, Sugar 3.7, Protein 20.4

CHICKEN CRESCENT CASSEROLE



Chicken Crescent Casserole image

This is a yummy recipe that any cheese or casserole lover will adore! It's super easy to make, as most casseroles are. It's also a fun recipe to play around with; you could add vegetables (broccoli might be nice) or bacon. Just have fun with it!

Provided by HotintheKitchen25

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 7

3 skinless, boneless chicken breast halves
salt and ground black pepper to taste
2 (8 ounce) packages crescent roll dough, unrolled and divided into triangles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Season chicken breasts with salt and pepper. Heat a large skillet over medium heat; pan-fry chicken until no longer pink in the center, about 10 minutes per side. Shred chicken.
  • Spread chicken over crescent roll triangles. Roll triangles, starting with the wider end, around chicken. Arrange rolls on prepared baking dish with the seam sides down. Place rolls into prepared baking dish.
  • Mix cream of mushroom soup, cream of chicken soup, milk, and Cheddar cheese in a bowl; pour mixture over crescent rolls.
  • Bake in preheated oven until bubbly and rolls are golden brown, about 40 minutes.

Nutrition Facts : Calories 811.8 calories, Carbohydrate 57.8 g, Cholesterol 89.1 mg, Fat 45.5 g, Protein 37.8 g, SaturatedFat 15.6 g, Sodium 2113.9 mg, Sugar 12.5 g

CURRY CHICKEN CROISSANTS



Curry Chicken Croissants image

This recipe is from an employee's family collection. We serve it on a fresh-baked croissant with green leafy lettuce.-Merrilee Diers, Florissant, Colorado

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4-6 servings.

Number Of Ingredients 10

2-1/2 cups cubed cooked chicken
1/2 cup chopped walnuts
1/3 cup finely chopped celery
2 tablespoons grated onion
1/2 cup mayonnaise
2 tablespoons sour cream
3/4 teaspoon curry powder
1/8 teaspoon Cajun seasoning
Lettuce leaves
4 to 6 croissants, split

Steps:

  • In a food processor, cover and process chicken until finely chopped. Transfer to a large bowl; add the walnuts, celery and onion. , In a small bowl, combine the mayonnaise, sour cream, curry powder and Cajun seasoning. Pour over chicken mixture; toss to coat. Cover and refrigerate for at least 1 hour. Place lettuce and about 3/4 cup chicken mixture on each croissant.

Nutrition Facts :

BULDAK-STYLE BARBECUE CHICKEN DRUMSTICKS



Buldak-Style Barbecue Chicken Drumsticks image

Buldak-"fire chicken" in Korean-is dressed in a sweet, savory, spicy sauce made with gochugaru and gochujang. Here the sauce is used on chicken drumsticks.

Provided by Susan Kim

Time 2h

Yield 4 servings

Number Of Ingredients 14

⅔ cup gochujang (Korean hot pepper paste)
½ cup soy sauce
⅓ cup brown rice vinegar or unseasoned rice vinegar
⅓ cup sugar
¼ cup fish sauce
¼ cup gochugaru (coarse Korean red pepper powder)
¼ cup grapeseed or vegetable oil, plus more for grill
¼ cup Worcestershire sauce
3 Tbsp. toasted sesame oil
2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt
2 Tbsp. ground coriander
2 tsp. freshly ground black pepper
12 large chicken drumsticks (about 3 lb.)
Steamed white rice (for serving)

Steps:

  • Whisk ⅔ cup gochujang, ½ cup soy sauce, ⅓ cup brown rice vinegar or unseasoned rice vinegar, ⅓ cup sugar, ¼ cup fish sauce, ¼ cup gochugaru, ¼ cup grapeseed or vegetable oil, ¼ cup Worcestershire sauce, 3 Tbsp. toasted sesame oil, 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, 2 Tbsp. ground coriander, and 2 tsp. freshly ground black pepper in a small bowl to combine. Reserve and refrigerate ½ cup buldak sauce for basting.
  • Place 12 large chicken drumsticks (about 3 lb.) in a large resealable plastic bag and pour in remaining buldak sauce. Seal bag and chill at least 1 hour and up to 12 hours.
  • Prepare a grill for high indirect heat (for a gas grill, leave 1 or 2 burners off; for a charcoal grill, bank coals on one side); oil grate. Remove drumsticks from sauce, letting excess drip back into bag, and arrange over indirect heat; transfer sauce to a clean small bowl. Cover grill and grill drumsticks (this is a low-and-slow heat situation), brushing with reserved sauce and turning every 5 minutes or so, until sticky, well-coated, and cooked through (an instant-read thermometer inserted into thickest part of chicken and avoiding bone should register 165°), 30-40 minutes.
  • Transfer drumsticks to a platter and serve with copious amounts of steamed white rice. Do ahead: Buldak sauce can be made 3 days ahead. Cover and chill.

CHICKEN CURRY CROISSANTS



Chicken Curry Croissants image

This is a nice deli sandwich that is easy to prepare, and is perfect for anyone who is a curry seasoning fan.

Provided by COOKINCOWGIRLS

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 25m

Yield 4

Number Of Ingredients 10

4 skinless, boneless chicken breast halves
1 tablespoon peanut oil
1 teaspoon curry powder
4 plain croissants, split in half
4 tablespoons chutney
4 tablespoons mayonnaise
lettuce
tomato slices
red onion slices
salt and pepper to taste

Steps:

  • In a skillet over medium heat, add the curry powder and stir a few seconds until it becomes fragrant. Stir in the oil. Cook the chicken in the seasoned oil for about 5 to 8 minutes on each side, or until done.
  • Spread chutney sauce on one side of each croissant, and the mayonnaise on the other side. Cut the cooked chicken to fit the croissants (I cut them into slices), and layer with lettuce, tomatoes, and red onion. Sprinkle with a little salt and pepper, and serve.

Nutrition Facts : Calories 529.2 calories, Carbohydrate 36.1 g, Cholesterol 111.9 mg, Fat 28 g, Fiber 2.7 g, Protein 32.8 g, SaturatedFat 9.3 g, Sodium 731.1 mg, Sugar 13.9 g

CURRY CHICKEN CROISSANTS



Curry Chicken Croissants image

These croissant sandwiches are heavenly. They make a great entree for a luncheon. I've served them at a bridal shower and everyone requested the recipe. I cut back on the amount of curry powder -- but that's just personal preference. If you are a big curry powder fan, then you will probably want to add the amount listed in the recipe.

Provided by Bobbie

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 1/2 cups cubed cooked chicken breasts
1/2 cup chopped walnuts
1/3 cup chopped celery
2 tablespoons onions, grated
1/2 cup mayonnaise
2 tablespoons sour cream
3/4 teaspoon curry powder (I use only 1/4 teaspoon)
1/8 teaspoon cajun seasoning
lettuce leaf
4 -6 plain croissants, split

Steps:

  • In food processor or blender, process chicken until finely chopped. Transfer to a large bowl, add walnuts, celery and onion.
  • In a small bowl, combine mayonnaise, sour cream, curry powder, and Cajun seasoning. Mix well.
  • Pour over the chicken mixture and stir well. Refrigerate for at least an hour.
  • Place lettuce leaf and about 3/4 cup of the chicken mixture on each croissant.
  • Note: It is personal preference as to how finely chopped the chicken is.
  • If you use the little mini-croissants, these make a nice addition as an appetizer.

Nutrition Facts : Calories 631.3, Fat 39.5, SaturatedFat 11.7, Cholesterol 122, Sodium 705.6, Carbohydrate 36.4, Fiber 2.8, Sugar 9.1, Protein 33.6

ROASTED CHICKEN AND CRANBERRY CROISSANTS



Roasted Chicken and Cranberry Croissants image

Easy dinner ready in just 15 minutes! Fill croissants with cream cheese, roasted chicken and cranberry flavors for a luscious treat.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 4

Number Of Ingredients 6

1/2 cup whipped cream cheese spread (from 8-oz. tub)
1/2 teaspoon grated orange peel
4 croissants, split
4 leaves Bibb lettuce
3/4 lb. thinly sliced roasted chicken (from deli)
1/2 cup whole berry cranberry sauce (from 16-oz. can)

Steps:

  • In small bowl, combine cream cheese and orange peel; blend well.
  • Spread cream cheese mixture on cut sides of croissants. Layer bottom halves of croissants with lettuce and chicken. Top chicken with cranberry sauce. Cover with top halves of croissants.

Nutrition Facts : Calories 450, Carbohydrate 40 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 13 g, ServingSize 1 Sandwich, Sodium 1160 mg, Sugar 17 g

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