Chicken Cream Cheese Puffs Recipes

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CHICKEN PUFFS



Chicken Puffs image

A rich, creamy chicken sauce is rolled in croissants and baked to form delicious puffs. Wonderful for get togethers!

Provided by JUANJEN

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 35m

Yield 12

Number Of Ingredients 6

2 skinless, boneless chicken breast halves - cubed
3 tablespoons chopped onion
3 cloves garlic, peeled and minced
¾ (8 ounce) package cream cheese
6 tablespoons butter
3 (10 ounce) cans refrigerated crescent roll dough

Steps:

  • In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.
  • In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.
  • Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.

Nutrition Facts : Calories 398.5 calories, Carbohydrate 28.4 g, Cholesterol 42.1 mg, Fat 25.9 g, Fiber 0.1 g, Protein 10.7 g, SaturatedFat 10.5 g, Sodium 645.3 mg, Sugar 5.1 g

CHAMPION CHICKEN PUFFS



Champion Chicken Puffs image

My guests peeled rubber getting to the table to munch on Champion Chicken Puffs. These tender bites are made with hassle-free refrigerated crescent rolls and a flavorful chicken and cream-cheese filling. -Amber Kimmich, Powhatan, Virginia

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 32 servings

Number Of Ingredients 4

4 ounces cream cheese, softened
1/2 teaspoon garlic powder
1/2 cup shredded cooked chicken
2 tubes (8 ounces each) refrigerated crescent rolls

Steps:

  • In a small bowl, beat cream cheese and garlic powder until smooth. Stir in chicken. , Unroll crescent dough; separate into 16 triangles. Cut each triangle in half lengthwise, forming two triangles. Place 1 teaspoon of chicken mixture in the center of each. Fold short side over filling; press sides to seal and roll up. , Place 1 in. apart on greased baking sheets. Bake at 375° until golden brown, 12-14 minutes. Serve warm.

Nutrition Facts : Calories 67 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 119mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.

CHICKEN IN PUFF PASTRY



Chicken in Puff Pastry image

Make and share this Chicken in Puff Pastry recipe from Food.com.

Provided by evelynathens

Categories     Savory Pies

Time 32m

Yield 4 serving(s)

Number Of Ingredients 7

4 ounces cream cheese, softened
1/4 cup packed fresh basil leaf
2 cloves garlic, minced
1/8 teaspoon salt
1 package frozen puff pastry, thawed
4 boneless skinless chicken breast halves
1 egg, well-beaten

Steps:

  • Heat oven to 430 degrees F.
  • Combine cheese, basil, garlic, salt and pepper in processor until smooth and basil is finely chopped.
  • Unfold both pieces of pastry carefully.
  • Roll out on lightly-floured surface to 14 x 10 inch rectangle about 1/8 inch thick.
  • Cut in half crosswise into 7 x 10 inch rectangle; repeat with second sheet of pastry.
  • Spread ¼ of cheese mixture lengthwise, in approximate size of chicken breast, across center of each rectangle.
  • Place chicken breast over, skinned side down.
  • Lift long sides of pastry to meet in center over top of chicken; pinch overlap and short ends to enclose chicken snuggly.
  • Trim away excess pastry leaving pinched overlap.
  • Arrange seam side down, 2 inches apart, on a greased baking sheet; brush generously with beaten egg.
  • Bake until puffed and golden and chicken is cooked through, 18-22 minutes.
  • Note: Using Boursin Cheese in this recipe in place of the cream cheese is very nice, too.

GARLIC CHICKEN PUFFS RECIPE - (4.5/5)



Garlic Chicken Puffs Recipe - (4.5/5) image

Provided by [email protected]

Number Of Ingredients 4

4 ounces cream cheese
1 teaspoon garlic powder
1/2 cup chicken, cooked, shredded
2 (8 count) cans refrigerator crescent rolls

Steps:

  • Mix cream cheese, garlic and chicken until well blended. Unroll crescent rolls and cut each triangle into 2 triangles (when you unroll the crescent rolls, 2 triangles are attached making a big square, I just cut from there following the perforation for one cut and made another cut from the other corners (giving you 4 little triangles) Place 1 teaspoon of chicken mixture on the center of each triangle and fold the corners in over the creamy mixture. Place on cookie sheet, lined with aluminum foil and sprayed with no stick spray. Bake at 375 degrees fahrenheit for 11-14 mins. Notes: For cooked chicken, I buy a big bags of frozen chicken tenderloins, I toss 6 of them on a cookie sheet and baked for about 25 mins.

SWISS CHEESE CHICKEN PUFFS



Swiss Cheese Chicken Puffs image

My neighborhood has a progressive dinner before Christmas each year, and every house provides a course. These delightful puffs were served one year to everyone's enjoyment. The cheesy flavor and creamy texture of the chicken salad mixture are wonderful inside the tender puffs. -Donna Kittredge, Westborough, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 3 dozen.

Number Of Ingredients 15

1-1/4 cups water
1/4 cup butter, cubed
1/2 teaspoon salt
1 cup all-purpose flour
4 large eggs, room temperature
1 cup shredded Swiss cheese
FILLING:
2 cups finely chopped cooked chicken
1 cup shredded Swiss cheese
3/4 cup chopped celery
1/2 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon prepared yellow mustard
1/8 teaspoon pepper
Minced chives, optional

Steps:

  • In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in cheese., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 400° until golden brown, 20-25 minutes. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard the soft dough from inside the puffs. Cool puffs. , Meanwhile, in a large bowl, combine the first 7 filling ingredients. Spoon into puffs and, if desired, sprinkle with chives; replace tops. Serve immediately.

Nutrition Facts : Calories 92 calories, Fat 7g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 124mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.

GARLIC CHICKEN PUFFS



Garlic Chicken Puffs image

I got this recipe from my mom. Has a great taste. It is very easy to make so the kids can enjoy cooking as well. Serve it as an appetizer for any party.

Provided by yoyo

Categories     Appetizers and Snacks     Pastries

Time 40m

Yield 16

Number Of Ingredients 5

cooking spray
2 (5 ounce) cans chicken chunks, shredded
2 ounces cream cheese, or more to taste
½ teaspoon garlic powder
1 (8 ounce) can refrigerated crescent roll dough

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  • Stir chicken, cream cheese, and garlic powder together.
  • Unroll crescent rolls and cut each triangle in half into 2 triangles, for a total of 16 triangles. Lay triangles out on a flat work surface. Place 1 teaspoon of the chicken mixture in the center of each dough triangle and fold corners over the mixture into the center. Place folded dough pieces onto prepared baking sheet.
  • Bake in the preheated oven until golden brown and puffed, 12 to 14 minutes; cool before serving.

Nutrition Facts : Calories 97.1 calories, Carbohydrate 5.7 g, Cholesterol 14.9 mg, Fat 5.7 g, Protein 5.1 g, SaturatedFat 1.9 g, Sodium 209.8 mg, Sugar 1 g

CHICKEN CREAM CHEESE PUFFS



Chicken Cream Cheese Puffs image

Seasoned chicken, cream cheese, and onion in a puff pastry. Simple base recipe that is easy to adjust to your liking. I usually boil chicken with a bay leaf, onion salt and garlic salt, then shred it. You may also cube it, buy pre-cooked, etc. This isn't anything fancy and may be too plain for your taste, so I really suggest having fun with it!

Provided by Emily Han

Categories     One Dish Meal

Time 50m

Yield 4 Puffs, 4 serving(s)

Number Of Ingredients 9

2 -8 ounces crescent rolls, packages
1 1/2 cups croutons, seasoned and crushed
8 ounces cream cheese, softened
3 tablespoons butter, melted
4 cups chicken, cooked
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons green onions, chopped
1 1/2 tablespoons milk

Steps:

  • Blend all ingredients EXCEPT chicken and croutons in a mixing bowl, reserving a tablespoon of melted butter for the tops. Add warm cooked chicken. Separate crescent rolls into squares (2 pre-cut rolls make one shell), pushing together the seams. Put a tablespoon of chicken mix in the middle, bring opposite corners of the roll together, twisting the top and pinching the seams. Brush tops with warm melted butter, top with crouton mix. Bake at 350 degrees F for 20-25 minutes, or until the pastry is done and the tops are golden brown.

Nutrition Facts : Calories 367.9, Fat 30.3, SaturatedFat 18.4, Cholesterol 93.2, Sodium 678.7, Carbohydrate 17.6, Fiber 1.2, Sugar 0.8, Protein 7.3

CHEESEBURGER CREAM PUFFS



Cheeseburger Cream Puffs image

Provided by Duff Goldman

Categories     appetizer

Time 2h15m

Yield 12 cheeseburger cream puffs

Number Of Ingredients 23

1/2 cup unsalted butter, at room temperature
1/2 teaspoon kosher salt
1 cup water
1 cup all-purpose flour
4 large eggs, at room temperature, plus 1 more egg
1/2 to 1 cup shredded Gruyere
2 tablespoons white sesame seeds
8 ounces cream cheese, at room temperature
One 6-ounce block processed American cheese, such as Velveeta, cubed and at room temperature
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
1/2 to 1 tablespoon heavy cream
1 pound 80/20 ground beef
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 small yellow onion, thinly sliced
4 tablespoons ketchup
3 tablespoons mayonnaise
2 tablespoons sweet relish
Bacon strips, cooked, for serving, optional
1 head little gem lettuce, for serving
6 cornichons, halved, for serving

Steps:

  • For the puffs: Preheat the oven to 400 degrees F. Line an 18-by-13-inch rimmed baking sheet with parchment paper.
  • In a medium saucepan, bring the butter, salt and 1 cup water to a boil over medium-high heat. Decrease the heat to low. Add the flour and stir constantly until a sticky ball of dough forms, about 4 minutes.
  • Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low speed until there is no longer any steam. Decrease the mixer speed to low and add 3 of the eggs, one at a time, mixing after each addition. The dough will be done once it clings to the paddle in "spokes" as it spins in the bowl. You may need to add another egg to get this consistency. Add the Gruyere and mix to combine.
  • Dab a small amount of the dough under the parchment paper at the four corners and in the center of the prepared baking sheet to keep the parchment paper in place. Using a 3-ounce ice cream scoop, scoop out the dough onto the parchment, 2 inches apart. You will end up with 12 scoops. In a small bowl, whisk the remaining egg with a splash of water and a pinch of salt. Brush each cream puff with the egg wash and sprinkle with the sesame seeds. Bake for 20 minutes, then rotate the baking sheet 180 degrees. Lower the oven temperature to 375 degrees F and bake until deep golden brown, about 20 minutes. Transfer the cream puffs to a wire rack and allow to cool to room temperature.
  • For the cheese mousse: Meanwhile, add the cream cheese to a bowl, and using a hand mixer, beat until soft, about 1 minute. Add the processed cheese, paprika, salt and white pepper and beat until fluffy and smooth. Mix in the heavy cream as needed until the mixture is velvety and smooth but not too loose. Transfer to a piping bag with a large star tip. Set aside.
  • For the burger patties: Transfer the ground beef to a cutting board. Cut into 12 squares, then roll each square into a ball. Place onto a piece of wax paper. Fold the wax paper over, leaving room for the meat to spread out. Using a rolling pin, roll the patties until paper thin. Season with salt and black pepper.
  • Heat a large nonstick skillet over medium-high heat. Add the butter and, once melted, cook the patties for 4 minutes on the first side. Flip and continue to cook for another minute or two. Remove to a plate. Add the onions to the same skillet and cook over medium heat, stirring occasionally, until golden brown and translucent, 15 to 20 minutes. Remove from the heat.
  • To assemble: In a small bowl, mix the ketchup, mayo and sweet relish together. Set aside. Slice the puffs in half. Spread the special sauce on the bottom half of each puff, then top with a patty, onions, bacon if using and lettuce. Before topping each burger with the top "bun," pipe some of the cheese mousse into it first. Top each burger cream puff with a halved cornichon secured with a toothpick.

CHICKEN AND VEGETABLE POT PIES WITH CREAM CHEESE CRUST



Chicken and Vegetable Pot Pies with Cream Cheese Crust image

Categories     Chicken     Poultry     Vegetable     Bake     Kid-Friendly     Cream Cheese     Bon Appétit     Small Plates

Number Of Ingredients 28

Crust
2 1/2 cups all purpose flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into pieces, room temperature
1 8-ounce package cream cheese, cut into pieces, room temperature
Chicken
1 3 1/2-pound whole chicken
12 cups water
2 large onions, quartered
2 large carrots, coarsely chopped
1 large leek, sliced
12 small thyme sprigs
1 bay leaf
Filling and assembly
3 tablespoons olive oil
2 red bell peppers, cut into strips
1 large onion, chopped
8 ounces shiitake mushrooms, stemmed, caps sliced
4 ounces green beans, boiled 1 minute, cut into 1-inch pieces
3/4 cup chopped green onions
1/2 cup drained oil-packed sun-dried tomatoes, chopped
1 tablespoon chopped rosemary
1/2 cup (1 stick) unsalted butter
1/2 cup plus 2 tablespoons all purpose flour
1 cup milk
1/4 cup whipping cream
4 1/2 teaspoons beef base* or other concentrated beef-flavored broth*
1 egg, beaten to blend (for glaze)

Steps:

  • For crust:
  • Mix flour and salt in processor. Add butter and cheese; blend until moist clumps form. Shape dough into 6-inch-long log. Wrap; chill while making chicken and filling.
  • For chicken:
  • Place all ingredients in large pot; bring to boil. Reduce heat; simmer until chicken is cooked through, about 45 minutes. Transfer chicken to large bowl; cool. Discard skin and bones. Cut meat into 1-inch pieces; return to bowl. Strain cooking liquid into large saucepan. Boil until reduced to 3 cups stock, about 1 hour.
  • For filling and assembly:
  • Heat 1 tablespoon oil in large skillet over medium heat. Add peppers and onion; cook until soft, about 6 minutes. Transfer to bowl with chicken. Heat 2 tablespoons oil in same skillet over medium-high heat. Add mushrooms; sauté until just brown, about 4 minutes. Add to bowl with chicken; mix in next 4 ingredients.
  • Melt butter in large saucepan over medium heat. Add flour; whisk 2 minutes. Gradually whisk in 3 cups stock, then milk, cream and beef base; bring to boil. Season sauce with salt and pepper. Stir 3 cups sauce into chicken mixture (reserve remaining sauce for another use).
  • Cut prepared dough crosswise into 6 equal pieces. Roll out pieces to 7-inch rounds on lightly floured surface. Divide filling among six 2-cup soufflé dishes. Cover each dish with 1 dough round. Press overhang to side of dish to adhere. (Can be made 1 day ahead. Cover; chill.)
  • Preheat oven to 350°F. Brush top of each dough round with egg glaze; cut 3 slits in each for steam to escape. Bake pies until crust is golden brown and filling is heated through, about 45 minutes.
  • *Sold at specialty foods stores and in the soup section of many supermarkets

CREAM PUFFS WITH TARRAGON CHICKEN HASH



Cream Puffs with Tarragon Chicken Hash image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, project, sauces and gravies, appetizer, main course

Time 30m

Yield 24 filled cream puffs

Number Of Ingredients 12

1 small, cooked chicken breast (see recipe)
1 1/2 cups leftover chicken, cut into cubes
2 tablespoons butter
2 tablespoons flour
1/2 cup chicken broth, fresh or canned
1/2 cup heavy cream
Salt, if desired
Freshly ground pepper
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
2 teaspoons chopped fresh tarragon or 1 teaspoon dried
24 cream puffs (see recipe)

Steps:

  • Remove the skin and bones from the chicken breast and discard. Cut the meat into very small cubes. There should be about one and one-half cups. Set aside.
  • Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the broth, stirring rapidly with the whisk. When thickened and smooth, stir in the cream.
  • Add salt and pepper to taste, nutmeg, cayenne and tarragon. Let simmer, stirring, about two minutes.
  • Add the chicken and stir. Bring to the boil.
  • Slice off the tops of all the cream puffs. Spoon an equal portion of the mixture into each cream-puff bottom. Replace the tops and serve.

Nutrition Facts : @context http, Calories 52, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 52 milligrams, Sugar 0 grams, TransFat 0 grams

MOM'S CHICKEN AND CREAM CHEESE ROLL-UPS



Mom's Chicken and Cream Cheese Roll-Ups image

Chicken Pillows, Chicken Roll-Ups or Chicken Pockets - whatever you call these, they're a kid-friendly dinner favorite. Shredded chicken mixed with cream cheese, mushrooms, and diced onion all rolled up in a delicious, buttery crescent roll.

Yield 16

Number Of Ingredients 5

4 boneless skinless chicken breasts (cooked and shredded)
1 (8 ounce) package cream cheese (softened)
2 Tablespoons onion (diced) - optional
1 (4 ounce) can mushrooms (drained)
2 (8 ounce) packages crescent roll dough

Steps:

  • Preheat oven to 350 degrees F.
  • Mix together cooked chicken, softened cream cheese, onion, and mushrooms.
  • Roll out your crescents, place a heaping spoonful of chicken mixture on wide-end of crescent and roll it up. Place on large cookie sheet (I use my largest jelly-roll pan). Bake for 12-14 minutes (watch for the rolls to turn golden).

Nutrition Facts : Servingsize 1 serving, Calories 998 kcal, Fat 54 g, SaturatedFat 15 g, Cholesterol 371 mg, Sodium 365 mg, Carbohydrate 0 g, Sugar 0 g, Protein 121 mg

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From pinterest.com


CINNAMON CREAM CHEESE PUFFS — CHICKEN SOUP WITH DUMPLINGS
2020-09-08 Preheat oven to 400 degrees. In a small bowl, combine sugar and cinnamon. Set aside. Cut cream cheese block into 12 equal parts by cutting it in thirds lengthwise, then in fourths widthwise. Roll ten of the newly cut cream cheese blocks into balls. Save the remaining two blocks for another use.
From chickensoupwithdumplings.com


CHICKEN CREAM CHEESE RECIPE - PINTEREST.COM.AU
Nov 1, 2019 - Chicken Cream Cheese Stuffed Croissants a recipe I've been making for over 35 years and is requested over and over.Family favorited, tried and true. So Good. Pinterest. Today . Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures. Log in. Sign …
From pinterest.com.au


CRACK CHICKEN PASTRY PUFFS - PLAIN CHICKEN
2022-02-04 Cut each piece of puff pastry dough into 9 squares. Top each square with the chicken mixture on the diagonal and bring the edges together. Place on a parchment-lined baking sheet. Beat an egg and water in a small bowl with a fork or whisk. Brush the pastries with the egg wash and bake until golden brown.
From plainchicken.com


CREAM CHEESE CRAB PUFFS OR STUFFED MUSHROOMS - RECIPE
2022-06-25 1 pkg. imitation crab meat (not the canned kind) 1 pkg. refrigerator crescent rolls (Pillsbury) OR. 1 pkg. fresh mushrooms. Put imitation crab meat in bowl; separate into smaller pieces. Add cream cheese, use fork to fluff and mix thoroughly. Put one to two tablespoons on top of unrolled crescent. Fold mixture into middle of crescent rolls and ...
From cooks.com


CHICKEN AND SPINACH IN PUFF PASTRY - JULIA'S ALBUM
2019-02-13 2) Add 6 oz spinach to the same skillet. 3) Cook, constantly stirring until the spinach wilts, about 3 minutes. Remove from heat. 4) Add ½ cup of shredded Parmesan cheese and combine with the chicken and spinach. 5) Next, assemble chicken puff pastry. Line a large baking sheet with parchment paper.
From juliasalbum.com


EASY PUFF PASTRY CHICKEN POCKETS - JUGGLING ACT MAMA
2022-01-15 Remove the skillet from the heat. Add the herb cheese to the chicken and combine well. Set aside the chicken mixture while you work with the puff pastry. Start by unrolling the puff pastry. Cut off the excess paper and discard. Using a pastry cutter or knife, cut the puff pastry sheet into three equal pieces.
From jugglingactmama.com


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