2 pkgs. Pillsbury crescent rolls, reduced-fat
3-4 lg. chicken breasts, cooked & diced (can use a rotisserie chicken)
8 oz. cream cheese, softened
1 can mushrooms, drained (optional)
1 tbsp. chives (optional)
salt
pepper
cheese, grated (optional)
butter, melted
breadcrumbs, seasoned
1. Preheat oven to 350 degrees.
2. Cook chicken and dice up. Place in a bowl.
3. Add cream cheese, mushrooms, chives, cheese & salt/pepper and mix together. Make sure mixture is not too wet looking - it should be form together pretty well.
4. Roll out each crescent roll and spread apart enough to place a lg. spoonful of chicken mixture onto the wide end of each roll.
5. Starting with the wide end, roll up to the top, making a crescent roll. Pinch sides together if needed. (If freezing, flash freeze on a cookie sheet the bundles before adding the breadcrumbs. After about 20 minutes, place into a ziploc or food saver for freezing).
6. Roll into melted butter and then into seasoned breadcrumbs.
7. Place onto ungreased cookie sheet, about 2” apart.
8. Bake for 20 minutes at 350 degrees.
Serve with chicken gravy. *Makes 16 bundles.
2 comments:
Was the chicken gravy homemade too? Or just a packet? I want to replicate all of last night's dinner!
The chicken gravy was homemade - Debbie made it from chicken stock that she had. But it tastes great, in my opinion, with the powdered chicken gravy mix that you add water with, too. The rice was a box mix of FarmHouse Rice Pilaf for .88cents. :)
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