Chicken Packets with Caesar Salad

My mom introduced chicken packets to our family growing up and I don't think she ever had any complaints when she made it.  They are good warm or cold, so the leftovers can be put into lunches.  They can also be assembled ahead of time and baked later.  Sometimes I make a traditional roll dough instead of buying store bought cresent rolls, but if your looking for something quick and easy, the store bought is the way to go.  Also, I have substituted different meats and added other cheeses to use what I have on hand and have found good success.  This recipe makes 8 packets.

The Caesar salad dressing is an old recipe that my husbands grandmother used to make.  I never got to taste it made by her (she died before I met my husband), but it is served at many family gatherings.  Most family members omit the egg that she used to include.  I get a little nervous about eating raw eggs, so I leave it out too.

For the packets you will need:  2 cups cooked, chopped chicken, 3 ounces of cream cheese-softened, 1 tablespoon chopped onion or chives, 2 tablespoons milk, salt to taste, 1/2 cup crushed crouton crumbs, 2 packages refrigerated crescent rolls, 1/4 cup olive oil or melted butter.

For the salad dressing you will need:  1/4 cup canola oil, 1/4 cup lemon juice, a couple splashes of Worcestershire sauce, approximately 1/2 cup of parmesan cheese (make it as thick as you like), 4-5 cloves of crushed garlic, salt and pepper to taste, and croutons if you desire.

For the salad dressing, mix all the above ingredients together and put into the refrigerator to thicken while you assemble the packets.

Preheat your oven to 350, or whatever the package directions on your crescent rolls calls for.

Mix together meat, cheese, onion, milk, and salt.

Join two crescent rolls together by pinching the seams together to form a rectangle.  Do this until you have used up all the crescent rolls.  You will have 8 rectangles.

Slightly roll out each rectangle to flatten them out.

Divide the meat mixture evenly unto each of the rectangles by placing a mound in the center of each.

Fold the corners up and seal up the packet.

Place the packets on a cookie sheet.  I like to use parchment paper, but it is not necessary.  Brush each packet with olive oil.

Top each packet with crushed croutons. Bake for 20 minutes.

While the chicken packets are in the oven, assemble the salad.  To do this, pour the dressing over a head of Romaine lettuce and croutons.  My family may be odd, but we like the dressing to be soaked into the croutons, so we add the croutons first.

After your packets are golden brown, serve and enjoy!