Ingredients

The following ingredients have 20 Servings
  • 3 to 5 pieces boneless
  • skinless chicken breasts
  • 3 to 4 carrots
  • peeled and sliced
  • 2 ribs celery
  • sliced
  • 1 large yellow onion
  • peeled and chopped
  • 1 1/2 cups frozen
  • canned or fresh corn
  • 2 cups or so chicken stock
  • 1 cup chive cream cheese
  • softened
  • 2 tablespoons stick butter
  • softened
  • 2 cups shredded cheddar cheese
  • 4 tubes refrigerated crescent rolls

Instruction

  • Place first 6 items in a crock pot and cook on low for 8 hours or overnight
  • Preheat oven to 375°F
  • Drain the liquid from the crock pot and set aside
  • Stir chicken and veggies in the pot until the chicken is shredded and all ingredients are combined
  • If it is too dry, use reserved liquid to moisten
  • Unfold two crescent rolls and put two triangles together so they are a square
  • Spread some cream cheese and butter, and sprinkle some cheddar cheese on the dough
  • Spoon some of the chicken mixture in middle, then fold up each corner to complete the square
  • Bake for 10-15 minutes until golden brown