I first made this recipe, cream cheese chicken croissants or chicken-stuffed chicken rolls years and years ago when my 25-year-old was young. Now this recipe has reached more than 2 million viewers and is growing daily.
° 2 cups shredded chicken see recipe below
° 2 Bob Can’s Croissant
° 1 8 ounces soft cream cheese
° 1 bunch green onions
° 1/4 cup sweet pepper, diced and diced
° 1/2 teaspoon salt
° 1/4 teaspoon pepper
° 2 tablespoons soft butter
° 2 tablespoons milk
° 1 egg * optional
Preheat oven 350 degrees F
In bowl, blend cream cheese also butter to mixed. Adding milk. The mix will be lumpy if cheese is not soft. he is fine. Adding chicken, green onion, green pepper cubes, salt // pepper. Blend to mixed .
On cutting board, open one tube croissant. They are all pre-cut, so pinch cutting lines with your fingers. You will making 4 rectangles from 8 croiissants. look at the picture
Place each rectangle 1/4 cup of the mixture in the center of the croissant, gather the corners together, and pinch to seal.
In detach bowl, beat eggs also brush every croissant with eggs.
Baking for 13-15 min to golden brown. Taking out from oven & serving .
How to make shredded chicken
Put 1 cup of water or chicken broth in the bottom of an instant pot or pressure cooker
Place 2 chicken breasts in an instant pot on the substrate
Sprinkling salt & pepper on chicken breasts
Sprinkle mashed garlic over the chicken
Close the instant pot lid and check to make sure the pressure valve is closed
Manually set (Presser Cook) high for 18 minutes
Allow a normal release for 20 minutes
Remove the chicken breasts and shred the chicken with forks at the same time
Use as a meal or pack and freeze for later use