This recipe is actually called "Turkey Bundles," but I'm much more likely to use chicken in a recipe than turkey. Unless, of course, it's Thanksgiving.
I did make a few changes to the recipe. I added some carrots and peas. I substituted celery seed for celery salt. I used softened cream cheese and half the milk. And instead of seasoned bread crumbs, I used plain and sprinkled a little poultry seasoning on top of each one. Oh, and I hate water chestnuts. So I skipped them.
Since I added the veggies and had some extra chicken, I went ahead and used all the crescent rolls to make eight. The recipe calls for one 8 oz and one 4 oz tube of crescent rolls to make six, which is odd.
This recipe was in the October/November 2013 Taste of Home.
Chicken Bundles
4 oz cream cheese, softened
2 Tbsp whole milk
1/2 tsp dill weed
1/4 tsp celery salt
1/4 tsp pepper
2 cups cubed cooked chicken
1/4 cup chopped water chestnuts
1 green onion, chopped
2 tubes crescent rolls (one 8 oz and one 4 oz)
2 Tbsp butter, melted
2 Tbsp seasoned bread crumbs
1. Preheat ove to 375. In a large bowl, beat the first five ingredients until smooth. Stir in chicken, water chestnuts, and green onion.
2. Unroll both tubes of crescent dough and separate dough into six rectangles. Press perforations to seal. Place 1/3 cup of chicken mixture in center of each rectangle. Bring four corners together above filling. Twist and pinch seams to seal. (The picture shows them this side up. I make a mess out things when I seal them, so I prefer to put that on the bottom.)
3. Place bundles on a baking sheet. Brush tops with butter. Sprinkle with bread crumbs. Bake 15-20 minutes or until golden brown.
