Curried Chicken Triangles Recipe
- 2 tubes (8 ounce each) refrigerated crescent rolls
- 1 can (5 ounces) chunk white chicken, undrained
- 1 can (8 ounces) sliced water chestnuts, drained and chopped
- 1 cup (4 ounces) shredded Swiss cheese
- 1/2 cup chopped green onions
- 1/3 cup mayonnaise
- 1 teaspoon lemon juice
- 1/2 teaspoon curry powder
- 1/2 teaspoon garlic salt
- Paprika, optional
- 1. Separate crescent dough into triangles. Cut each piece into four triangles. Place on greased baking sheets. In a large bowl, combine the water chestnuts, cheese, onions, mayonnaise, lemon juice, curry powder and garlic salt. Crumble chicken over mayonnaise mixture; stir to coat.
- 2. Place rounded teaspoonfuls in the center of each triangle. Sprinkle with paprika if desired. Bake at 350° for 12-15 minutes or until edges are lightly browned. Serve warm. Yield: 64 appetizers.
1 each: 95 calories, 6g fat (2g saturated fat), 9mg cholesterol, 180mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 3g protein.
Reviews for Curried Chicken Triangles
"I have not made this recipe, but it sounds very good. I don't understand all the confusion about the servings. The recipe, as I have it, says nothing about rectangles. It says to separate the crescent dough into triangles, and one tube makes eight. Cut each of the eight triangles into four triangles. Thus, one tube makes 32."
"I changed the presentation to squares that you put in a mini muffin pan. I doubled everything but the onion and water chestnuts. Take one of the four triangles and cut it into 6 squares, place in greased mini muffin pan and bake 15-17 minutes. Makes 48"
"I found this recipe on another website. The directions are as follows:Separate crescent dough; cut each piece into four triangles. Place on greased baking sheets. In a bowl, break up chicken. Add the water chestnuts, cheese, onions, mayonnaise, lemon juice, curry powder and garlic salt; mix well. Drop by rounded teaspoonfuls onto triangles. Sprinkle with paprika if desired. bake at 350 degrees F for 12-15 minutes or until edges are lightly browned. Serve warm."
"I just received the Tast of Home Bonus Book with my latest Taste of Home mag. and found this recipe. I want to try it for N.Y.Eve but I still don't get it. Why are they not revising this online for people/customers? VLW"
"Thanks to the ones that commented on my confusion with this recipe. I'll take Gail's advice and try it that way, but I stll wonder what was originally meant. It's nice to know that I wasn't the only one scratching my head.GingerS"
"I am so glad to see I am not the only confused one.How in the heck can you get 66 appetizers out of this?Make a rectangle then speaks of the triangles. I will make same as you Gail. Has anyone tried this?Does it taste good?Worth the effort? Thanks,Bugjune"
"I also question the formation of these triangles when they tell you to make a rectangle. This is very confusing and does not make any sense. Why would you seal the edges and seal what edges, the triangle edges to make a rectangle?If I made this recipe, I would take each triangle, put a teaspoon or so of the filling inside, roll it up and cook it. You could slice it into two pieces to make more servings. Otherwise you would only have a serving for each roll in each tube. No way to have 5 1/2 dozens servings.I am disappointed that there was no close editing done on this recipe. Whoever typed it should have noticed a mistake with triangles and rectangles.Retired Gail "
"This recipe doesn't make sense! I am trying to understand it. The headings speaks of triangles, but the first instruction is to separate the crescent roll dough into four rectangles. Then, further on in the recipe, it says to place teaspoonfuls in the middle of each triangle. WHAT TRIANGLE? The yield says 5 1/2 dozen-where did they get this amount? I would really appreciate someone rewriting this recipe correctly, as it sounds very tasty if it could be understood."