1 can (8) Pillsbury Crescent Rolls
1 3 oz package cream cheese softened
2 Tblsps butter or margarine, softened
1/8 tsp pepper
1/4 tsp salt
1 Tblsp or a little more chopped green onions
1 Tblsp milk
a few fresh mushrooms thinly sliced
2 cups chicken (cooked, boned and diced) (can works too)
1/4 cup (or a little more) melted butter
Blend cream cheese, butter and milk until smooth. Add Salt, pepper, onions, and milk. Fold in chicken and sliced mushrooms. Unroll crescent rolls and separate into triangles. Spoon about 1 tablespoon of the chicken muxture onto the roll. Fold the ends of the rol around the chicken mixture, pinching to seal (part of stuffing may show). Rolli n melted butter and Parmesan cheese. (To cut down on fat you can just place them on a lightly sprayed baking sheet and brush with butter and sprinkle with the cheese).
Place on an ungreased baking sheet and bake at 350 F for 20 minutes or until golden brown. Serve with gravy made from diluted cream of chicken soup.
*This is great comfort food for fall. I remember requesting these every week from my Grandma because they are soooo yummy! If you don't like mushrooms, don't worry, you can't even taste them..in fact you could probably leave them out. Enjoy!*
- Catherine B.
- Comfort Foods
- cooking group
- Erin Dyal
- Heather Gillespie
- Kerri J
- main dish
- Mali S
- Mandy V.
- Sarah Howard