Friday, November 9, 2012

Chicken Stuffed Crescent Rolls


1 pkg crescent rolls
3 oz soft cream cheese
1 ½ chicken breasts, cooked & shredded
1 onion, chopped fine
Dash of salt and pepper
1/2 tsp seasoning salt
1 Tbsp parsley flakes
1 clove garlic, minced
Gravy:
½ cup milk
1 can cream of chicken soup
Optional:
Stove Top dry mix
2 tbsp Butter, melted
Mix cream cheese, chicken, onion and seasonings together. Roll out rolls, fill with chicken mixture (approx. ¼ cup) and roll up.
Optional - Roll in melted butter and in dry Stove Top mix.
Bake at 375 for 12-15 minutes.
Mix milk and soup in pot over low heat. Pour over cooked chicken rolls.

This would be great to do with your leftover Turkey after Thanksgiving.

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