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Spicy Chicken Bundles

“A friend introduced me to these popovers, and I enhanced the recipe a bit by adding jalapeno peppers," explains Vicki Bluemner in Collinsville, Illinois. "My family has enjoyed these for almost 18 years. Hope yours does, too.”
  • Total Time
    Prep: 25 min. Bake: 15 min.
  • Makes
    8 servings

Ingredients

  • 3 ounces cream cheese, softened
  • 2 tablespoons 2% milk
  • 1 tablespoon pickled jalapeno slices, chopped
  • 1/4 teaspoon pepper
  • 2 cups cubed cooked chicken
  • 1/2 cup chopped onion
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1 tablespoon butter, melted
  • 4 teaspoons seasoned bread crumbs
  • MUSHROOM SAUCE:
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup 2% milk

Directions

  • In a large bowl, beat the cream cheese, milk, jalapenos and pepper until blended. Stir in chicken and onion.
  • Separate crescent dough into eight rectangles; seal perforations. Spoon 1/4 cup chicken mixture onto the center of each rectangle; bring corners up to the center and pinch edges to seal.
  • Place on an ungreased baking sheet. Brush with butter; sprinkle with bread crumbs. Bake at 375° for 15-20 minutes or until golden brown.
  • In a small saucepan, combine soup and milk. Cook and stir over medium heat until heated through. Serve with bundles.
    Freeze option: Freeze baked cooled bundles in a resealable plastic freezer bag. To use, reheat on an ungreased baking sheet in a preheated 350° until heated through. Meanwhile, prepare mushroom sauce as directed.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 each: 391 calories, 22g fat (8g saturated fat), 51mg cholesterol, 841mg sodium, 28g carbohydrate (6g sugars, 1g fiber), 17g protein.
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