Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 33 mins | Servings: 8
These creamy croissants packed with shredded chicken and cream cheese are the perfect lunch or dinner. A grab-and-go meal that you can whip up using only a few ingredients. Ready in a breeze, these chicken cream cheese croissants will forever be my go-to and favourite!
Ingredients
2 tablespoons butter softened
2 c. Shredded Chicken (see below)
1 egg (optional)
2 Pop Cans Croissants
1 bunch Green Onions
1 8-ounces Cream Cheese softened
1/4 c. Bell Pepper Chopped and diced
2 tablespoons Milk
1/2 teaspoon salt
1/4 teaspoon Pepper
How to make Chicken Cream Cheese Croissants
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Place the cream cheese and butter in a bowl. Mix well until blended. Then, add the shredded chicken along with the diced green onions, diced green bell pepper, salt, and pepper. Mix well until everything is incorporated.
Step 3: Unroll one tube of Croissants on a cutting board. Pinch the cut lines using your fingers, making 4 rectangles out of the 8 croissants.
Step 4: In the middle of the croissant, place 1/4 cup of the mixture, bringing the corners together and pinching to close.
Step 5: Beat the egg in another bowl. Over each croissant, brush the egg (optional). Place in the preheated oven and bake for about 13 to 15 minutes or until the croissants are golden brown.
To make the Shredded Chicken:
Step 1: In the bottom of your Instant Pot or Pressure cooker, pour 1 cup of water or chicken broth. Add 2 chicken breasts on a trivet in your Instant Pot and sprinkle with salt, pepper, and crushed garlic.
Step 2: Put the lid on and seal the valve. Set to cook for 18 minutes on Manual (Presser Cook) High. When the time is up, let a 20 minutes Natural Release.
Step 3: Take the chicken out of the Instant Pot and shred them one by one using two forks.
Nutrition Facts:
Calories: 297kcal | Carbohydrates: 2g | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 223mg | Potassium: 111mg | Fiber: 1g | Sugar: 1g | Vitamin A: 308IU | Vitamin C: 7mg | Calcium: 14mg | Iron: 1mg
Ingredients
- 2 tablespoons butter softened
- 2 c. Shredded Chicken (see below)
- 1 egg (optional)
- 2 Pop Cans Croissants
- 1 bunch Green Onions
- 1 8-ounces Cream Cheese softened
- 1/4 c. Bell Pepper Chopped and diced
- 2 tablespoons Milk
- 1/2 teaspoon salt
- 1/4 teaspoon Pepper
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Place the cream cheese and butter in a bowl. Mix well until blended. Then, add the shredded chicken along with the diced green onions, diced green bell pepper, salt, and pepper. Mix well until everything is incorporated.
Step 3: Unroll one tube of Croissants on a cutting board. Pinch the cut lines using your fingers, making 4 rectangles out of the 8 croissants.
Step 4: In the middle of the croissant, place 1/4 cup of the mixture, bringing the corners together and pinching to close.
Step 5: Beat the egg in another bowl. Over each croissant, brush the egg (optional). Place in the preheated oven and bake for about 13 to 15 minutes or until the croissants are golden brown.
To make the Shredded Chicken:
Step 1: In the bottom of your Instant Pot or Pressure cooker, pour 1 cup of water or chicken broth. Add 2 chicken breasts on a trivet in your Instant Pot and sprinkle with salt, pepper, and crushed garlic.
Step 2: Put the lid on and seal the valve. Set to cook for 18 minutes on Manual (Presser Cook) High. When the time is up, let a 20 minutes Natural Release.
Step 3: Take the chicken out of the Instant Pot and shred them one by one using two forks.
