These mini chicken cakes are the perfect comfort food! Perfectly rationed, they only need 5 ingredients and can be ready in about 30 minutes. Serve them as a delicious appetizer or accompany them with a small salad for an easy and fun family dinner!
Ingredients
14 ounces of Campbell’s Cream Chicken Soup (comes in 10.5 ounce cans, so you’ll need a full can and 1/3 of the second can)
1/4 cup chicken broth
3 packs of Pillsbury Crescent Rolls – Seamless Dough Sheet (you will probably use 2.5 cans)
9 ounces of frozen vegetables (thawed)
1 cup of chicken (cut into small pieces… I used pre-cooked Costco Kirkland brand chicken strips or roast chicken would work very well)
Instructions
Preheat the oven to 400 degrees
Spray your muffin tray with a non-stick spray.
Place the half-moon roll in a flat position and cut 12 rounds
Press into the cupcake mold along the bottom and sides.
In a large bowl mix the soup, thawed vegetables and cut the chicken
Put the filling mixture in the cups, be careful not to fill them too much, as it will bubble while cooking.
Using a pizza cutter, I cut strips of crescent dough to cover the top of the cups – I made 2 in each direction – so four strips in total per cup.
Bake for about 18 minutes – until top and sides are golden brown. If the top gets too brown, cover it with aluminum foil until the bottom is cooked. I used a knife to look along the side of the cup to see how the sides were cooking.
Let it cool and then use a knife to loosen and lift the cups.
Recipe Notes
Dough: If you don’t feel like playing cut the dough, you can replace the cookies that are already cut. Just place one in each hole of the muffin and press it along the edges and stretch it to the top to make a cup. The cookies will have a slightly firmer texture than the crescent rolls.
Chicken: We like to make it easy, so we use pre-cooked chicken breast. You can also shred a roasted chicken or use leftover boneless chicken breast.
Filling the cups: You don’t want to fill the cups too much with the soup mixture or it will bubble up and make a big mess. I used about two tablespoons or so.
Removing the rolls: I found that taking a knife and loosening the edges helped make them very easy to remove from the roll tray.