David's poppy seed chicovers

Name: David's poppy seed chicovers
Total time: 1200 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb chicken thighs boneless and skinless; 1 cup sliced mushrooms; 1/2 cup onion, chopped; 8 oz vegetable flavored cream cheese; 1 tbsp chopped parsley; 2 tbsp poppy seed; 1 can crescent rolls

angie.walden.75 @cook_3071075

Mableton, Georgia

I saw the basic recipe on canned chicken years ago. I played around with the ingredients and made it a family favorite!

angie.walden.75 @cook_3071075

Mableton, Georgia

I saw the basic recipe on canned chicken years ago. I played around with the ingredients and made it a family favorite!

Saved

Ingredients

20 mins

8 servings

chicovers
1 lbchicken thighs boneless and skinless
1 cupsliced mushrooms
1/2 cuponion, chopped
8 ozvegetable flavored cream cheese
1 tbspchopped parsley
2 tbsppoppy seed
1 cancrescent rolls

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Steps

20 mins

1

Put oil in a skillet and saute chicken for 10 minutes until chicken is cooked through. Season to taste.
2

Take chicken out of the skillet and cut into bite sized pieces.
3

Put oil in skillet and saute mushrooms and onions until soft. Season to taste.
4

Add the chicken back in with the vegetables.
5

Add the cream cheese, parsley and poppy seeds. Stir until cream cheese has melted. Remove from heat.
6

Preheat oven to 375°F and grease a baking sheet.
7

Roll out crescent rolls by twos. They should be long rectangles. Cut in half to make 8 squares.
8

Fill the dough squares with the chicken filling. Pull up corners of the dough around the filling. Connect corners at top.
9

Sprinkle with poppy seeds and bake for 9 minutes until golden brown.