Chicken Lady Heads

My Dad had a theory about getting his kids to eat food: it ran something along the line of ‘a rose by any other name wouldn’t smell as sweet.’  So growing up, we didn’t eat cooked carrots, we ate pennies (I have to admit that I still didn’t like ’em much).  We didn’t have mashed potato-sausage-spinach hash for supper, we had green goup.  Instead of Crackling Oat Bran, we occasionally got dogfood for breakfast.  We kids got to name a few, too: dressing became lotion (because of the consistency) and savory crescent chicken squares morphed to chicken lady heads (make ’em, and see if YOU think the knot on top looks like a lady’s head with her hair in a bun). 

Chicken Lady Heads it is.  These days, I love them no matter what they’re called, and Tim does too–they’ve become a new favorite of his.  Sooo…since he’s been super busy and stressed at work and since I haven’t exactly been doing a great job lately in the meal planning department–I figured it’d be a good dinner choice.

2-3 Tablespoons butter/margarine, melted.
3 oz cream cheese
1 1/2 cups cubed, cooked chicken
Dash seasoned salt (1/4 tsp if you’re a measurer)
Dash pepper (1/8 tsp)
Chopped chives or onions (1 Tbls)
1 8 oz can refrigerated quick crescent rolls (I use Pillsbury)
Preheat oven to 350.  In a medium bowl, combine all ingredients (except rolls).  Separate crescent dough into 4 rectangles (usually they will come apart this way as you unroll them).  Firmly press diagonal perforations to seal.  Spoon 1/2 C meat mixture onto center of each rectangle.  Pull the 4 corners of dough to the top center of the chicken mixture, twist slightly, and seal the edges.  Bake 20-25 minutes until golden brown.  Refrigerate or freeze leftovers (the chicken mixture also freezes well; I usually make a double batch and save some of the filling for another time).

**Breaking News: the pictured batch has since been devoured by two hungry 24 year olds who gave it a thumbs up and other rave reviews (they were very polite young men) and proceeded to request the recipe.  That’s when you know it must be good.

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  1. #1 by Anna C on August 19, 2010 - 9:11 am

    These look really good and I want to try them soon!

  2. #2 by Gretchen B on August 19, 2010 - 10:00 pm

    We called carrots “pennies,” too! And broccoli was “trees,” apple crisp was “apple goodie” and clams with linguine was “special spaghetti.”. :-). When my husband was growing up, his mom called lentil soup “army soup.”

    • #3 by Anna C on August 19, 2010 - 10:17 pm

      Pennies for us were lentils, so it was “penny soup.” 🙂

  3. #4 by Betty on August 25, 2010 - 1:56 pm

    My new yummy addition is diced green chilies!

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