Cheesy Chicken and Artichoke Croissants

  • Yield: servings


1-- store bought rotisserie chicken
1cup shredded cheddar cheese
1cup shredded Monterey jack
12ounces bottle artichoke hearts in brine, drained and chopped
1/2cup chopped parsley
4ounces can sliced water chestnuts, drained and sliced in half again
4ounces can sliced black olives, drained
4large croissants, sliced in half lengthwise
-- optional: sliced almonds
1 to 1-- 1/2 cups mayonnaise, depending upon amount of chicken
-- juice of 1/2 lemon
-- juice of 1/2 orange
1/4teaspoon lemon zest
1/4teaspoon orange zest
1tablespoon honey
1teaspoon poultry seasoning
-- salt and pepper to taste


Using chicken breasts and/or thighs, remove skin and shred about 1 pound of meat. Save remainder of chicken for future use. Combine chicken and next 6 ingredients in large bowl. In small bowl, whisk dressing ingredients together until thoroughly mixed. Add to dry ingredients in large bowl and mix well. Mixture should be moist enough to bind. You may wish to add extra mayonnaise to achieve this. Place split croissants on non-stick baking sheet. Spoon chicken mixture on top of each and spread evenly. If you like, sprinkle almonds on top. Bake in 350 degree oven for approximately 10 minutes until heated through and cheese is melted. Garnish with parsley and sliced lemon and orange. Serve immediately.

*Any leftover mixture freezes well for future use. May also be made ahead and kept frozen in an airtight container for up to 3 months.