Ingredients:
4 cups cubed cooked chicken ( I used 4 – 8 oz. ea. boneless, skinless chicken breasts)
1 cup finely diced celery
1/2 cup minced green bell peppers
1 1/2 cups dried cranberries
1 cup roasted & salted pecans, chopped ( I purchased these from a Mills Fleet Farm Store)
1 cup mayonnaise
1 teaspoon paprika
1 teaspoon seasoning salt
3 -5 dashes black pepper
14 -16 miniature croissants
Directions:
Preheat oven to 350 degrees.
In a greased 13x9x2-inch baking pan, add the 4- (8 oz.) chicken breasts.
Bake in oven for 30 minutes; remove and set aside to cool.
When completely cooled, cut chicken into small pieces.
In a large bowl, add the cut-up chicken, celery, green peppers, dried cranberries and pecans.
In another bowl, mix together the mayonnaise, paprika, seasoning salt and pepper.
Add mayonnaise mixture to the chicken mixture; mix to blend well.
Chill 2-3 hours in refrigerator before serving.
When ready to serve, put several tablespoons of chicken filling between sliced mini croissant rolls.
Makes about 14 to 16 mini sandwiches.
Servings: Serve
Time preparation: 10 min.
Time total: 40 min.