"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Bundles Recipe

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This recipe for Chicken Bundles, by , is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Blythe White
Added: Monday, November 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 oz. softened cream cheese
4 T. softened margarine
2 c. cubed chicken, cooked
2/3 c. chopped mushrooms (optional)
1/8 tsp. pepper
1/2 c. celery, chopped
Italian seasoned bread crumbs
2 pkg. Pillsbury crescent rolls
4 T. melted butter/margarine
1 can cream of chicken soup

Directions:
Directions:
Mix together cream cheese and margarine. Stir in chicken and optional mushrooms. Add celery and pepper. Separate crescent rolls in triangles. Roll slightly with a rolling pin to make them larger. Put heaping tablespoon of mixture into center and roll up in a bundle. Seal any openings. Dip in melted butter and roll in bread crumbs. Bake on ungreased cookie sheet at 375 for about 20 minutes or until golden brown. Dilute cream of chicken soup with 1/2 cup of milk over heat. Serve, spoon warm soup over top of bundle.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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