Right now, this is the meal our whole family wants to eat every day for every meal. I’m not kidding. Last week when I made it, it was one of those evenings filled with errands. MJ was out of the house with Sweet J getting the oil changed in the car and running to the store while Bug and I were at the house cooking, cleaning and packing. The crescent ring finished cooking and we ladies had to eat before MJ returned. Love Bug had the idea to eat the whole thing without leaving any for MJ and I’ll admit, I did consider it. But that would have been mean. Delicious but mean. Besides, MJ would have been really grumpy. :)
The Creamy Chicken Crescent Ring is a combination of two recipes: the chicken mix from the oft mentioned Baked Creamy Chicken Taquitos recipe from these ladies and a Chicken Enchilada Ring recipe from my family. As I’ve said before, I, from the deepest part of my food lover heart, love the chicken mix with its cream cheese and cilantro and pepperjack cheese. And paired with the buttery crescent rolls topped with a bit of kosher salt, it’s no wonder there are no leftovers from this meal.
Creamy Chicken Crescent Ring
a pairing made by me
12 crescent rolls – either two tubes of eight rolls with four leftovers or three little tubes of four rolls each
1/2 cup crushed chips
pinch of kosher salt
3 oz cream cheese
1/4 cup green salsa
1 Tbsp fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp granulated garlic, or garlic powder
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 cup shredded cooked chicken*
1 cup grated pepperjack cheese
In a large bowl, warm up the cream cheese in the microwave for 20-30 seconds to get it soft and stir-able.
Add in the green salsa, lime juice, cumin, chili powder, onion powder and garlic and stir well to combine.
Then add in the cilantro and green onion. Finally, mix in the chicken and cheese. Combine well.
On a baking stone (or greased/parchment covered cookie sheet), sprinkle the crushed chips. Open up the crescent tubes and unroll the rolls and get ready to do some arranging. After pressing each unrolled crescent roll into the crushed chips, arrange the rolls with the wide end in the center, the narrow pointed end out. The center circle diameter should be about 5 inches. I did some stellar diagrams below.
There is overlapping and it doesn’t have to be perfect.
Once the crescent rolls are arranged, scoop out the chicken mix onto the overlapping crescent rolls.
Then pull the narrow, pointed end up and over the chicken mix to the middle.
Tuck the end under the crescent rolls on the inner side.
Top with a sprinkle of kosher salt.
Bake at 375° for 15- 2o minutes, until lightly browned.
Mmmmm, hmmmm. So good.
*Did you know that you can shred chicken using a stand mixer? It’s true and it’s amazingly easy.
Boil chicken until fully cooked. While it’s still hot, fresh from the water, toss it into the bowl of the stand mixer. Lock the top down. Start slow. Increase the speed and watch the chicken shred. Continue to shred the chicken to your preference. Awesome, right?