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Chicken Rolls Recipe

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This recipe for Chicken Rolls, by , is from The Zundel Family Cookbook 2009, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Emily Zundel

Category:
Category:

Ingredients:  
Ingredients:  
3 oz. cream cheese softened
2 T. margarine, melted
2 c. skinless boneless chicken breast, cooked and cubed
1/4 t. salt
1/3 t. pepper
2 T. skim milk
1 T. green onion, chopped (optional)
1- 8 oz. can crescent rolls
1/4 c. seasoned croutons, crushed (optional)
1/2 can cream of mushroom soup (optional)

Directions:
Directions:
Preheat oven to 350. In medium bowl, cream cheese and 1 T. margarine until smooth. Add the next 6 ingredients; mix well. Separate crescent dough into 4 rectangles; firmly press perforations to seal. Spoon 1/2 c. of meat mixture onto the center of each rectangle. Pull 4 corners of dough to top center of meat mixture. Twist slightly and seal edges. Brush tops with 1 T. margarine; sprinkle crouton crumbs over. Bake on greased cookie sheet 20-25 minutes until golden brown. Prepare cream of mushroom soup using 1/4 of required liquid, substituting milk for water. Spoon over crescents just as they are served
(I often season my chicken with Creole and garlic).

 

 

 

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