This was a family favorite growing up, so kid friendly and easy to make. I made them tonight - definitely leftover worthy!
About 2 c. cooked chicken
2 8oz. containers cream cheese with chives
salt and pepper to taste
mushrooms (opt.)
green onions (opt.)
2 packages crescent rolls
Mix all ingredients, except for the crescent rolls, together and roll up in crescent rolls. Put in melted butter and then cover in crushed seasoned croutons.
Bake at 350 until golden brown. Serve with cream of chicken soup diluted with some milk. Serve over rice.
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2 comments:
My wife and her family love to make these (Jenn just leaves out the chives and green onions), and now I love them too.
The cream of chicken makes a great gravy, and it works well with mashed potatoes.
~~Chops
Yea Kristyn! I love these!
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