Name: Flaky Chicken Wellington
Prep time: 30 min
Cook time: 30 min
Yield: 2
Ingredients: 2 cups cubed cooked chicken -; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry -; 3 hard-boiled large eggs, chopped -; 1/2 cup finely chopped dill pickles -; 1/3 cup finely chopped celery -; 2 tubes (8 ounces each) refrigerated crescent rolls -; 2 teaspoons prepared mustard, divided -; 1 cup sour cream -; 2 tablespoons dill pickle juice -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Flaky Chicken Wellington

1. 2 cups cubed cooked chicken -

2. 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry -

3. 3 hard-boiled large eggs, chopped -

4. 1/2 cup finely chopped dill pickles -

5. 1/3 cup finely chopped celery -

6. 2 tubes (8 ounces each) refrigerated crescent rolls -

7. 2 teaspoons prepared mustard, divided -

8. 1 cup sour cream -

9. 2 tablespoons dill pickle juice -

How to cook deliciously - Flaky Chicken Wellington

1. Stage

Preheat oven to 350°. In a large bowl, combine the first 5 ingredients. Unroll 1 tube of crescent dough into 1 long rectangle; press perforations to seal.

2. Stage

Spread half the mustard over dough; top with half the chicken mixture to within 1/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a parchment-lined baking sheet. Cut slits in top. Repeat with remaining crescent dough, mustard and chicken mixture.

3. Stage

Bake until golden brown, 15-20 minutes. Meanwhile, combine sour cream and pickle juice; serve with pastries.