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Chicken Roll-Ups Recipe

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This recipe for Chicken Roll-Ups, by , is from The DeRyke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Valeen DeRyke
Added: Saturday, April 19, 2008


Crush and set aside:
2/3 c. seasoned croutons

In a large bowl mix:
2 (3oz.) cream cheese with chives
4 T. soft butter
dash of pepper
2 cups (full) cubed cooked chicken (3 breasts)
2/3 cup drained mushrooms (Opt.)
Set aside.

1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
1 cup grated cheese
1 T. lemon juice

Separate 2 cans crescent rolls and flatten. Fill roll with 1/2 to 1/3 cup chicken mix. Roll up short end of roll and mold into shape. Dip in 6 T. melted butter and roll in crumbs. Place seam side down. Bake 375 for 15-20 minutes. Serve with sauce poured over top.

For Sauce:
Heat slowly all ingredients for sauce above in a double boiler. Serve on rice and pour sauce over the top and place chopped chives on top for an extra touch.

Personal Notes:
Personal Notes:
I use Dave's frozen scone dough from the bakery flattened out with the fillling in it instead of the Crescent rolls.




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