Name: Cream Cheese Chicken Croissants Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 Cups Shredded Chicken (see recipe below or use pre-cooked); 1 8oz Cream Cheese, softened; 1 bunch Green Onions, diced; ¼ cup Bell Pepper, chopped and diced; ½ teaspoon Salt; ¼ teaspoon Black Pepper; 2 tablespoon Butter, softened; 2 tablespoon Milk; 2 Pop Cans Croissants (8 croissants per can); 1 Egg, beaten (for egg wash)

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Introduction

This Cream Cheese Chicken Croissants recipe combines tender shredded chicken with a creamy, flavorful filling wrapped in flaky croissant dough. Perfect for a satisfying snack or a casual meal, these croissants bake up golden and delicious every time.

Three golden brown baked pastries with a shiny, crispy crust sit stacked on a wooden board. Each pastry has a diamond shape with four folded corners meeting at the center, slightly open to show a filling of small bits of red, white, and green ingredients inside. The surface beneath the board is a white marbled texture, and a soft, striped cloth is blurred in the background. The photo has warm lighting highlighting the flaky texture of the dough. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups shredded chicken (see recipe below)
2 cans refrigerated croissant dough
8 ounces cream cheese, softened
1 bunch green onions, diced
¼ cup chopped and diced bell pepper
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons butter, softened
2 tablespoons milk
1 egg (optional, for egg wash)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a bowl, blend the softened cream cheese and butter until combined. Add the milk; the mixture may be a bit chunky if the cream cheese isn’t fully softened, which is fine.
Step 3: Stir in the shredded chicken, diced green onions, diced bell pepper, salt, and pepper until everything is well mixed.
Step 4: Unroll one tube of croissant dough onto a cutting board. Press along the pre-cut lines with your fingers to seal them, creating four larger rectangles from the eight croissant pieces.
Step 5: Place about ¼ cup of the chicken mixture in the center of each rectangle. Fold the corners up and pinch them together to seal the filling inside.
Step 6: If using, whisk the egg in a small bowl and brush it over each filled croissant. This gives them a beautiful golden finish.
Step 7: Bake the croissants for 13 to 15 minutes, or until they are golden brown and cooked through. Remove from the oven and let cool slightly before serving.

Tips & Variations

For extra flavor, add a sprinkle of shredded cheese like cheddar or mozzarella to the filling before baking.
Use cooked rotisserie chicken for a quick and easy shredded chicken option.
If you prefer a spicier version, mix in a dash of hot sauce or cayenne pepper into the filling.
Brush with melted butter instead of egg for a softer, less glossy finish.

Storage

Store any leftover croissants in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F oven for about 5-7 minutes to restore their flaky texture. Avoid microwaving as it can make the croissants soggy.

How to Serve

The image shows two halves of a golden-brown pastry filled with a creamy mixture of shredded chicken and small pieces of red bell pepper. The inside filling looks soft and moist with white and light pink colors from the chicken and sauce, alongside the bright small red bits of pepper. The pastry is flaky and slightly shiny on the outside, with a textured crust. Both halves are stacked on top of each other on a wooden board, against a white marbled textured surface background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken from a store-bought rotisserie?

Yes, rotisserie chicken is a convenient and flavorful option for this recipe. Just shred it finely before mixing with the other ingredients.

What if I don’t have cream cheese softened?

If your cream cheese isn’t softened, you can microwave it for 10-15 seconds to soften slightly, or leave it at room temperature for about 30 minutes. The filling may be a bit chunky but will still taste great.