Chicken and Mushroom Croissant
Flaky croissants filled with a creamy mixture of cooked chicken and mushrooms, perfect for a cozy dinner, fancy brunch, or potluck.
Ingredients
- 6 large store-bought croissants
- 2 cups shredded or diced cooked chicken
- 8 ounces sliced mushrooms
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- 4 ounces softened cream cheese
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh parsley chopped (optional garnish)
Instructions
- Preheat oven to 350°F (175°C). Slice each croissant horizontally, almost all the way through. Place on a baking sheet.
- Melt butter in a large skillet over medium heat. Add sliced mushrooms and cook until softened and browned, about 5-7 minutes.
- Sprinkle flour over mushrooms and stir for about a minute. Gradually whisk in chicken broth, then milk. Bring to a simmer, stirring frequently.
- Reduce heat to low. Stir in softened cream cheese, dried thyme, garlic powder, salt, and pepper. Stir until cream cheese is melted and sauce is smooth.
- Add shredded or diced cooked chicken to the skillet. Stir well to combine.
- Spoon chicken and mushroom mixture into sliced croissants.
- Bake in preheated oven for 10-12 minutes, or until heated through and golden brown.
- Remove from oven, let cool slightly. Sprinkle with fresh parsley if desired. Serve warm.