Crispy Chicken Dippers

Crispy Chicken Dippers
By
Contributor
Crispy Chicken Dippers
Tyson
Crispy Chicken Dippers

Your family will love these Dippers...with easy preparation and clean up, you'll love them too.

4
Servings
522
Calories Per Serving
Deliver Ingredients

Notes

You can add a touch of rubbed sage or dried thyme to the gravy for extra flavor. 

Ingredients

  • 24  Ounces  Tyson Crispy Chicken Strips
  • cans crescent rolls
  • 21½  Ounces  Cream of Chicken soup
  • ½  Teaspoon  pepper
  • 16  baby carrots
  • 16  sticks celery

Directions

Cook Crispy Chicken Strips for 8 minutes; product will finish cooking with crescent rolls.  Remove from oven and keep warm.

Place chilled crescent roll dough triangles on a clean work surface and add a Chicken Strip.  Wrap the dough around the chicken and place on an ungreased cookie sheet.  Bake at 375 degrees F for an additional 10 to 12 minutes, or until the crescent rolls are golden.

While Dippers are cooking, warm Cream of Chicken soup, 1 to 2 cans of water and pepper in sauce pan.  Whisk together and bring to a boil.  Simmer for 1 to 2 minutes, keep warm.

Serve 2 Dippers with a small bowl of hot, peppered gravy for dipping.  Serve with carrots and celery to complete your meal.

Nutritional Facts

Total Fat
29g
41%
Sugar
2g
2%
Saturated Fat
7g
29%
Cholesterol
87mg
29%
Carbohydrate, by difference
31g
24%
Protein
35g
76%
Vitamin A, RAE
12µg
2%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
24µg
27%
Calcium, Ca
86mg
9%
Choline, total
8mg
2%
Fiber, total dietary
3g
12%
Folate, total
3µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
58mg
18%
Manganese, Mn
1mg
56%
Niacin
16mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
556mg
79%
Selenium, Se
35µg
64%
Sodium, Na
2276mg
100%
Water
217g
8%
Zinc, Zn
2mg
25%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

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