- 2 cooked chicken breasts seasoned to your taste (I use salt, pepper and Grill Mates Montreal Chicken Seasoning from McCormick)
You can either shred or dice the chicken. (For a quick method to make shredded chicken, try this recipe from Mel's Kitchen Cafe.)
- 1 package cream cheese, softened (I use the 1/3 less fat variety)
- 2 containers crescent rolls (I use the reduced fat version)
- 3 or 4 green onions, sliced
Preheat the oven to 375 degrees.
Mix the chicken, onions and softened cream cheese in a bowl. Set aside.
Open the crescent rolls and break the dough in half at the perforated line. Keep the crescent triangles together so you have four rectangles per container. Pinch the triangles together and flatten the dough a bit. You don't want the seams to burst open when you're wrapping your bomb. Do the same for the other container of rolls.
Scoop the chicken mixture into a line down the middle of each rectangle. Fold the two long sides to meet in the middle and pinch together. Pinch the short sides shut and pat the whole thing down a bit.
Bake on an ungreased cookie sheet for 12 to 15 minutes or until golden brown.
Serve with a vegetable and you have a quick, delicious dinner. Enjoy :)