I had some leftover frozen popcorn chicken from the Chicken Parmesan Cupcakes I made a while back. I started thinking of ways to use it up and came up with these Chicken Cordon Bleu Cupcakes. They have all the flavors of chicken cordon bleu without all the work.
As with the Chicken Parmesan Cupcakes, I tried to use the bigger pieces in the bag for each cupcake. If I had a small piece, I used two pieces. I wanted to make sure there was lots of chicken in each cup. There is no need to heat the chicken up first. Just pop it in the muffin cup frozen and it will bake along with the dough. Serve these for lunch or dinner. They would also make a good tailgating snack!
Chicken Cordon Bleu Cupcakes
- 1 can refrigerated crescent dinner rolls
- 1 cup shredded swiss
- 12 slices deli ham
- 12 pieces frozen popcorn chicken
- 1 1/4 cup Alfredo sauce
Preheat oven to 375. Spray 12 regular size muffin cups with cooking spray. Set aside.
Remove dough from can; press seams to seal and press into an 8×18 inch rectangle. Cut dough into 12 squares. Press squares into muffin pan cups.
Place one slice of ham in the bottom of each muffin cup. Place chicken pieces on top of ham; top each piece of chicken with 2 tablespoons Alfredo sauce. Sprinkle with shredded swiss cheese.
Bake 15 to 18 minutes, or until golden brown.