Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Broccoli Crescent Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Jessica
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 8 cups 1x
  • Category: Snacks
  • Method: Baking
  • Cuisine: American
  • Diet: Low Calorie

Description

Delicious and easy-to-make Chicken Broccoli Crescent Cups, perfect for appetizers or snacks. These cups combine creamy chicken and broccoli filling baked in golden crescent squares.

Ingredients

Units Scale

Base Ingredients

    • 1 tube Pillsbury crescents

Filling Ingredients

  • 2/3 cup diced broccoli florets
  • 2 Tablespoons butter, melted
  • 4 ounces cream cheese
  • 2 Tablespoons milk
  • 2 Tablespoons finely diced onion
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 cups cooked chicken
  • 1 1/3 cup shredded Parmesan

Instructions

  1. Prepare the oven and crescents: Preheat your oven to 350°F. Open the tube of Pillsbury crescents and lay them out. Separate the crescent dough into four rectangles and press the diagonal seams together on each rectangle. Cut each rectangle in half to create eight squares.
  2. Cook the broccoli mixture: In a large microwave-safe bowl, combine the broccoli, onion, salt, 2 tablespoons of melted butter, and 1 tablespoon of water. Microwave the mixture on high for 90 seconds.
  3. Prepare the filling: Add cream cheese, milk, and garlic powder to the broccoli mixture and mix until well blended. Gently fold in the diced chicken and 1/3 cup of shredded Parmesan cheese.
  4. Assemble the crescent cups: Spray a muffin tin with non-stick cooking spray, and place one crescent square into each of the eight cups. Gently press the squares into the muffin tin so that they cover the sides and bottom. Scoop 1/4 cup of the chicken mixture into each muffin cup and top each with 2 tablespoons of shredded Parmesan cheese.
  5. Bake and serve: Transfer the muffin tin to the oven and bake the crescent cups for 20-25 minutes, or until the edges of the crescent dough are golden brown. Once baked, carefully remove each crescent cup from the pan by running a butter knife around the edges. Serve immediately!

Notes

  • You can substitute fresh peas, sweet corn, or baby spinach for broccoli if desired.
  • Ensure crescent dough is pressed well to avoid breaking during baking.

Nutrition

  • Serving Size: 1 cup
  • Calories: 250
  • Sugar: 1g
  • Sodium: 450mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 1g
  • Protein: 18g
  • Cholesterol: 45mg

Find it online: https://jessicasrecipes.com/chicken-broccoli-crescent-cups-recipe/