Croissants stuffed with shredded chicken and cream cheese are a creamy, tasty lunch or dinner.
Ingredients:
2 cups shredded chicken See Recipe Below.
2 Pop Cans Croissants
1 8oz cream cheese softened
1 bunch of green onions
1/4 cup bell pepper, chopped and diced
1/2 tsp Salt
1/4 tsp Pepper
2 Tbsp butter softened
2 Tbsp Milk
1 egg * elective
Directions :
Preheat furnace to 350F degrees.
In a bowl, combine cream cheese and butter, until blended. Add milk. The mixture will be chunky if the cream cheese is not softened. It’s okay. Add in shredded chicken, diced green onions, diced green bell pepper, salt, and pepper. Blend to combine.
On a cutting board, unroll one tube of Croissants. They are all pre-cut, do with your fingers, pinch collectively the cut lines. You will be made 4 rectangles out of the 8 croissants.
One each rectangle place 1/4 cup of mixture in the center of the croissant and take corners together and pinch to close.
In a separate vessel, add egg and brush the eggs over each croissant. (Optional)
Bake for 13-15 minutes until golden brown. Exclude from oven and serve.
How to make Shredded Chicken :
Put 1 cup water or Chicken Broth in Bottom of Instant Pot or Pressure Cooker
Set 2 Chicken Breasts in Instant Pot on Trivet
Spray Salt and Pepper over Chicken Breasts
Spray crushed garlic on chicken
Close Instant Pot Lid and review to make sure pressure valve is closed
Set on Manual (Presser Cook) High for 18 minutes
Allow a 20-minute Natural Release
Remove Chicken Breasts and one at a time shred chicken with forks
Use in a meal, or package and refrigerate for later use
Enjoy 🙂