a family favorite from a friend Nancy Harrison
2 cans crescent rolls
2 cups cooked chicken- cubed
2 Tbs. melted butter
3-4 oz. softened creme cheese
dry bread crumbs (I like the Italian style bread crumbs)
Cream of chicken soup
Mix chicken, softened creme cheese and butter together. Unroll and separate crescent rolls. Spoon chicken mixture onto wide end of rolls dividing between the 16 crescent rolls.
Roll crescent rolls to seal chicken inside. Dip each in melted butter then roll in breadcrumbs
Bake at 350° for 20 minutes or until lightly browned
Serve with hot gravy made from cream/chicken soup thinned with a little chicken broth or milk.
(If I don't have broth I make broth with chicken bouillon/water)
No comments:
Post a Comment