Chicken And Rice Croissants Recipe

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Chicken and Rice Croissants

Marina Neff


This recipe makes a great main dish or hot appetizer. It's so simple to make and packs a lot of flavor. I hope you enjoy them as much as I did!

★★★★★ 2 votes
20 Min


cooked boneless skinless chicken breasts sliced thinly
1 c
2 1/2 c
chicken broth
1/2 c
chunky salsa (mild or medium)
1 pkg
taco seasoning
1 c
mexican blend cheeses
tubes refrigerated crescent rolls


1Preheat oven to 375 * f
2In covered microwave safe dish, cook rice, chicken broth, salsa, and taco seasoning on High for 5 minutes. take out, stir to make sure that everything is mixed well... then return to microwave and heat another 15 minutes on half power.
3when rice is done, set rice aside and let cool a little
4Open one roll of the dough and unroll it. press out any seams so that it makes one long wide sheet of dough. Lay half the chicken down on the dough... spread about half the rice mixture on top of the chicken, then spread half the cheese on top of the rice. Carefully roll up jellyroll style , making sure to tuck in the ends (like you would a burrito) and pinch shut
5lay out second tube of dough and repeat step 4
6bake on an ungreased cookie sheet for 20 minutes or till dough is nice and golden brown. Let rest for about 10 - 15 minutes before slicing.
7If used as a main dish, you can get 6-8 servings depending on how big you like your slices. Slice thinner for an appetizer -- should yield about 16 servings
8*note* if you like, you can add a cup of frozen spinach that has been thawed and drained to the rice mixture before spreading it on over the chicken

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