Chicken Croquets With Veggie Rice and Roasted Asparagus

Fix up a rotisserie chicken into a delicious baked pocket.

Nettie Frank shares how to make a fancy, yet easy, weeknight meal.

Chicken Croquets
1 yellow onion – small diced
3 carrots – peeled- small diced
1 celery stick – small diced
1 – 8 oz – cream cheese
1 1/2 cup cooked chicken – rotisserie
1 tsp salt
1/2 tsp black pepper
2 packages of Pillsbury croissants
Heat oven to 375

1. Sauté onions, carrots and celery on medium heat for 7 min. Use 2 T. olive oil to sauté.

2. Add cooked chicken (rotisserie), cream cheese, salt and pepper. Stir all together until cream cheese is melted. Turn off heat.

3. Place 1 T. of chicken mixture into each croissant. Bring up all three sides to make a pyramid. Place on parchment lined cookie sheet, bake for 20 min.

Roasted Asparagus
1 bunch asparagus – cut 1 in. stem end off
1-2 T. Olive oil
Salt and pepper
Heat oven to 375

1. Lay asparagus out on parchment lined cookie sheet.

2. Drizzle olive oil all over and sprinkle salt and pepper.

3. Cook for 12 min.
Veggie Rice
1/2 yellow onion – small diced
1 carrot – peeled- small diced
2 T. Olive oil
2 cups white rice – rinse in water and drain, Three times.
4 cups chicken broth
1/2 tsp salt
1/4 tsp black pepper

1. Using a medium size pot, sauté onions and carrots for 7 min.

2. Add rinsed rice, sauté with veggies for 3 min.

3. Add stock, salt and pepper, stir. Place lid on pot, medium heat, cook for 18 min.
Cheese Sauce
3 green onions – chopped
2 T. Butter
2 cups shredded cheddar cheese
1/2 cup heavy cream

1. Sauté green onions with butter.

2. Add cheese, on medium heat, keep stirring until cheese is melted.

3. Add cream, stir and pour over croquets.

Add comment