"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Crescent Chicken Rolls Recipe

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This recipe for Crescent Chicken Rolls, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Calder Rose
Added: Saturday, July 9, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 8 oz. packages refrigerated crescent rolls
3 large chicken breasts, cooked, boned and shredded
1 8 oz. package cream cheese, softened
1 6 oz. bag Mrs. Cubbinson's seasoned dressing mix, crushed
1/2 c. shredded parmesan cheese
1/2 c. butter or margarine, melted
1 envelope chicken gravy mix
Optional mix-ins: 1 c. chopped fresh mushrooms (sautéed in 1 T. butter), 1/4 c. sliced green onions, 1/4 c. chopped water chestnuts, 1 small can chopped black olives

Directions:
Directions:
Mix together the shredded chicken, cream cheese, and any mix-in ingredients desired. This is the filling. Melt the butter in a small bowl. Combine the dressing mix and parmesan cheese in another small bowl. Separate the crescent rolls into individual triangles. Carefully stretch out each triangle (by hand or with a rolling pin). Place approx. 1/4 cup (heaping) filling in each triangle and wrap dough around filling mixture to seal completely. Dip each roll in butter, then in dressing mixture. Place on an ungreased cookie sheet. Bake at 350 degrees for 25 minutes, or until lightly browned. Prepare chicken gravy according to package directions. Serve gravy over chicken rolls.

 

 

 

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