Chicken Rolls

Here are a couple of variations for this yummy main dish...

Chicken Rolls

2 3 oz. pkgs. cream cheese
1/4 c butter
1/8 tsp pepper
2 c cooked cubed chicken
1 4 oz can mushrooms
2 cans crescent rolls

Optional Sauce:
1 c chicken broth
1 can cream of chicken soup

Cream cheese and butter; fold in pepper, chicken, and mushrooms. Put 1/4 cup stuffing on each roll. Dip roll in additional melted butter, crumbs or walnut chips. Bake on ungreased cookie sheet at 350 for 20 minutes or until brown. Cover with chicken gravy when served. Use pkg of chicken gravy or make from stock. Can also make from broth and soup. Makes 16 stuffed chicken rolls.


Recipe #2 for Chicken Rolls

3 oz cream cheese, softened
3 tbls melted butter
1 tbls milk
2 cups cooked cubed chicken
2 tbsp chopped green onions
1/4 tsp salt
1/8 tsp pepper
2 cans crescent dinner rolls
butter to brush tops

Blend cheese, butter, and milk in a medium bowl until smooth. Add remaining ingredients, except rolls. Mix well. Open crescent rolls carefully and separate where indicated. Place about 1/4 c of meat mixture in the center of dough. Place another roll over top of meat mixture. Seal edges by pressing with the prongs of a fork. Repeat with remaining rolls. Place on a cookie sheet. Brush with butter. Bake at 350 for 20 to 25 minutes or until done. Makes 8 rolls.

Optional sauce:
Heat 1 can cream of chicken soup with 1/4 c milk. Pour over cooked crescents.