This recipe is so easy to do. If you’re looking for a fun and easy chicken sandwich recipe, here it is. These chicken sandwiches can be served with a lunch, a tea, or for a casual get-together.
One nice thing about this recipe is that you can substitute ingredients for whatever left-over raw vegetables you have in the fridge: broccoli, carrots, zucchini, squash, cauliflower, cabbage, etc. Using ingredients in this way helps use up items in your refrigerator. You know what your family likes, so fix the chicken sandwiches accordingly.
You can also substitute other meat for the chicken. I’ve used ham, turkey, and bacon. When I use ham, I use swiss or mozzarella cheese instead of cheddar. You will find that some vegetables go better with some meats than others. Tweak it to suit yourself or your family.
Serve these chicken sandwiches when you need a light, substantial lunch. Or when you need a little pick-me-up that is not too heavy or substantial.
One way to make this recipe easy to to do what you can ahead. Your ingredients can be ready to go a day or two ahead. When you are ready to make these chicken strudel sandwiches, all you will need to do is assemble them. You can also assemble the sandwiches several hours ahead and then bake them when you’re ready to serve them.
Truth of the matter is, it’s been a while since I’ve made these. I’m reposting this recipe from seven years ago, and it’s high-time I make these chicken strudel sandwiches again!
The original recipe credit goes to Taste of Home. Find more great recipes at www.tasteofhome.com.
- 2 cups diced cooked chicken
- 1/2 cup shredded carrots
- 1/2 cup finely chopped broccoli
- 2 cloves garlic minced
- 1/3 cup finely chopped red pepper
- 1/2 tsp. dill weed
- 4 oz. shredded sharp cheddar
- 1/4 tsp. salt
- 1/4 tsp. pepper
- ½ cup cream cheese you can substitute mayonnaise
- 16 oz. refrigerated crescent rolls
- 1 egg white beaten OR milk
- 2 Tbsp. slivered almonds
- In a bowl, combine the first 10 ingredients. Mix well.
- Unroll crescent dough and place in a greased 15 x 10 x 1 in. baking pan.
- Press the seams and perforations together, forming a triangle that fits <g class="gr_ gr_261 gr-alert gr_gramm gr_hide Grammar" id="261" data-gr-id="261">onto</g> your pan. (The dough will hang over edges of pan).
- Spread the filling lengthwise down the center of the dough.
- On each side, cut strips (approx. 1 1/2 inch wide)
- Starting at one end, alternate the strips, twisting twice and laying at an angle across the filling. Seal the ends.
- Brush dough with egg white (I just use milk); sprinkle with almonds (optional).
- Bake at 375 for 30-35 minutes or until golden brown.
- Cut into slices. Serve warm. 12 servings.