Sounds bizarre, I know, but it’s REALLY good.

One of my MOST favorite dinners that my mom used to make were what I would call “chicken crescent roll thingies”. ;) They were really simple, and so good. You’d take chicken breast and cube it up after cooked, mix with cream cheese, butter, milk, salt and pepper. You’d then take 2 crescent rolls (so in a rectangle or square shape), put a scoop of the chicken mixture inside, and then pull the corners up and over the top, so you had a little pyramid shaped dinner.

I had been wanting to do something with this, but I wasn’t sure if it would come out the way I imagined. I didn’t want to ruin my favorite thing. But I tried it last night, and it was SO good. I wish I hadn’t waited so long!


Krys’ Low Carb Chicken Cream Cheese Bake


  • 5 cooked chicken breasts
  • 12 ounces cream cheese (room temperature)
  • 2 tablespoons butter
  • 1/4 cup heavy cream
  • 1/2 onion, finely chopped
  • 4-6 tablespoons French’s Fried Onions
  • (optional) any other veggies you like!


Cook your chicken breast. My mom would always boil them. I usually roast them in the oven. Take your chicken breast and arrange it on a sheet pan and drizzle with just a little olive oil (or you can brush with a little melted butter). Sprinkle with salt and pepper, and bake at 350 until done. Once cooled, cut into bite sized cubes and set aside.

Sautee your onions on top of the stove until tender and slightly caramelized. I like to do this in butter with just a little salt. If you want to use any other veggies in this dish, now is the time to prepare them. You want them to be about 90% cooked before we put this bake together. Use whatever you like! I think broccoli would be great in this. Another variation that would be wonderful would be celery, onion, and carrots. Like a mock pot pie! Once your veg is done, set it aside.

Time to make the cream cheese sauce. I do this right in the disk I’m baking this in. It’s a round glass baking dish that looks like a really deep pie plate. So, drop in your cream cheese, and spread it around a bit, breaking it up, in the bottom of your dish. Add 1 tablespoon of butter in. Microwave for 30 seconds or so to make the mixture really lose and combine. If it’s still a little thick, microwave it for another 30 seconds. Once the butter and cream cheese are super soft, add in your heavy cream and mix together.

Ok – time you make your bake! Add a little more salt and pepper to your chicken cubes, and then add them and your veggies into your baking dish with the cream cheese mixture. Toss until everything is THOROUGHLY incorporated. Top with the French’s Fried Onions (you want the top to be fairly covered, but not a thick layer. It took me about 4 tablespoons for my baking dish). Bake at 350 for 30-40 minutes, until the cream cheese is really loose and bubbly. Scoop into bowls and enjoy!

Nutritional Information (5 servings):

  • 4.1 g carbs
  • 57.6 g protein
  • 39.9 g fat
  • 617 calories

Counts will need to be adjusted for any additional veggies you decide to add!

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