Description
Buttery croissants stuffed with creamy chicken, earthy mushrooms, and a velvety sauce. A comforting yet elegant dish perfect for brunch, lunch, or dinner.
Ingredients
Scale
- 4 large Croissants, split in half
- 1 1/2 cups Cooked Chicken, shredded
- 1 cup Mushrooms, sliced
- 1/4 cup Onion, finely chopped
- 2 cloves Garlic, minced
- 1/2 cup Heavy Cream
- 2 tablespoons Butter
- 1 tablespoon Olive Oil
- 1/4 cup Parmesan Cheese, grated
- 2 tablespoons Fresh Parsley, chopped
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
Instructions
- Preheat Your Equipment: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Combine Ingredients: In a skillet, heat butter and olive oil. Sauté onion and mushrooms until golden. Add garlic, then stir in shredded chicken. Pour in cream, season with salt and pepper, and simmer until slightly thickened. Stir in Parmesan and parsley.
- Prepare Your Cooking Vessel: Split croissants in half and place bottoms on the baking sheet.
- Assemble the Dish: Spoon creamy filling onto croissant bases, then top with croissant lids.
- Cook to Perfection: Bake for 8–10 minutes until golden and heated through.
- Finishing Touches: Brush tops with melted butter and sprinkle with extra parsley.
- Serve and Enjoy: Serve warm with a salad or on their own.
Notes
- Let filling cool slightly before stuffing to prevent sogginess.
- Use day-old croissants for better structure.
- Reheat in the oven, not microwave, to keep croissants crisp.