One our favorite recipes are chicken huts. They are simple to make and very delicious. We recently had them given to us during a "Potluck Exchange" and they included a can of Cream of Chicken Soup. Which made them EVEN BETTER!!!
They freeze well so I decided to make them in bulk.
- 8 oz. cream cheese
- (2) 10 oz. cans of cooked chicken (in the grocery store by the canned tuna)
- salt & pepper to taste
- (2) 8 oz. cans crescent rolls
- 2 T melted butter
- 2 T sesame seeds (or bread crumbs)
- green onions (optional)
- Preheat oven to 350 degrees.
- Line a cookie sheet with parchment paper.
- Open and drain canned chicken well.
- Blend cream cheese, salt & pepper, chicken and green onions (optional) and mix well.
- Separate each can of crescent rolls into 4 rectangles (pat severed part together). Cut each rectangular in half. (Tip - Use a pizza cutter.)
- Put a large spoonful of chicken mixture into each or rectangle of dough.
- Pull 4 corners of dough to top of center of chicken mixture. Press corners together.
- Brush top with melted butter, sprinkle with sesame seeds (or bread crumbs).
- Bake 25 to 30 minutes or until brown and toasted on top.
- (Optional) Heat up a can of cream of chicken soup (do not add milk/water.) Spoon over huts.
|Mixing together the ingredients|
You don't have to use the soup. It's optional. I like it.
To make them in bulk, I used:
Sam's Club Canned Chicken - It is a 5-pack of 13-ounce cans.
One Schnucks brand Canned Chicken - 10 ounces
4 - 8-ounce Cream Cheese
5 Cans of 8-count Crescent rolls
Small bunch of green onions.
I made four large ones (for dinner and leftovers tonight) and 48 small ones. Then I ate four of them. Yea, I did. I am freezing in groups of 8.
|The crescent roll - cut into two. Add the chicken mixture, then pinch together the corners.|
|Unbaked and Baked comparison. They really puff up.|