Well, these pictures are not the best examples of this recipe, but I don't make it very often and I wanted to put the recipe on my blog now. To explain the pictures, I had some leftover crescent dough so I cut out shapes with some Christmas cookie cutters I had and then painted them. Yep painted them. I didn't have any food coloring and the only thing I did have were these icing markers. They're really hard to color with so I just made do. Other than all of you seeing this, it was just for my husband and me so I didn't care how bad they looked. I was having fun. As for the recipe, my mom used to make these when I still lived at home and over the years I've changed the recipe at least a half dozen times. So here's how I made them the other night...
Chicken and Cream Cheese Packets
2 cans Crescent rolls
1 can Cream of chicken soup
4oz. Cream cheese (1/2 block) (+ maybe a little more)
5-6 Tbsp. Sour cream, divided
2 13oz. cans Chicken (or equivalent)
Salt and Pepper to taste
Preheat oven to the crescent roll package directions. Soften cream cheese in a microwavable bowl. Add the chicken (drained), 2-3 Tbsp. of the sour cream, and 2-3 Tbsp. of the cream of chicken soup. Mix well and add salt and pepper to taste, then set aside. Sometimes I need more cream cheese (if I don't use the sour cream or soup). Pinch together 2 crescent rolls to make a square/rectangle. You can do this to all the rolls at once or do them as you go. I don't like to mess up all my counter space so I usually do 2 at a time. Score your chicken mixture so you get an even amount in each packet. Put a really big spoonful (or 2) in the middle of each crescent square. You can do one of 2 things: bring the 4 points together in the middle to make another square, or bring one point over to its diagonal point to make a triangle. Then pinch the seams and turn the packet over (pretty side up) and place on a greased cookie sheet. When all of the packets are finished, bake according to crescent roll package directions. I usually have to add about 5 minutes. I almost doubled the cooking time when I made it with the Christmas shapes on top.
While the packets are in the oven, empty the remainder of the can of cream of chicken soup into a small saucepan. Heat over med-low until you're ready to eat, stirring occasionally. I also like to add a few Tbsp. of sour cream to this. When the packets are done and served, cover with the soup. Don't cover more than you want to eat or they'll be really soggy when you go to re-heat them the next day!