Tuesday, April 12, 2011

Chicken Yummy

What you will need:
1 roll of croissant rolls in a can
1/3 of a package cream cheese
10-12oz of chicken in a can

Red, green, orange or yellow peppers
Various peppers and spices

Preheat the oven to the temperature required to cook the croissant rolls. Then you will need to get a medium mixing bowl, open and drain the chicken. Empty the contents into the bowl and with the back of a fork.

Separate the chicken into smaller pieces/strands of chicken! Next take your third of a pack of cream cheese and cut it into smaller chunks and add to the chicken. With the fork, blend it together until it becomes a nice mess of chicken and cream cheese. Next you can add you optional flavorings, I have 2 special favorites that I like:

1) Chicken Tikka Masala spices. Locally you can get these from the River Market or World Market in addition to the onion and peppers.
2) Franks Buffalo Wing Sauce. (If you use a liquid to flavor your Yummies, go ahead and use a little less cream cheese.)

Next step is to open the croissant rolls and join 2 triangles together. Or for a rectangle for pouch-making, you can gently squish the 2 edges together for a seal. Once that is done, you can place them on a large baking sheet and begin to fill one half of them with the mixture. (Be sure to leave room around the edges to seal them.) There is enough to fill all 4 rectangles. Then you fold over the croissant pouches and begin to crimp the edges to close them up. Follow the directions for cooking the croissants, and within 10 minutes you'll be eating the Yummies!

The best thing about this recipe is that you can change the chicken out for tuna, or even mushrooms. The flavorings that you put in are completely up to you, and you can even go with the garlic-butter croissants. The possibilities are endless, as are the flavor combinations! Its a quick and cheap option that takes 25 minutes to prepare and cook. They freeze well and they microwave well, so its a very awesome addition to your food arsenal.

Note: Today's post is from Dead Girl Derby ref and Cooking on Skates guest Sir Rink Pain.

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