2 cans Pillsbury Crescent Rolls
8 oz. cream cheese, softened
4 oz. diced mushrooms
1 Tbsp. dried chives (I used fresh green onions)
2 cups cooked chicken, cubed
Salt and pepper to taste
¼ cup butter, melted
2 cans cream of chicken soup
1 cup of seasoned bread crumbs
½ cup sour cream
Mix cream cheese, chives, salt and pepper and mushrooms with a blender or mixer. (I just mixed them by hand) Add chicken, 1 can of cream of chicken soup and melted butter. Mix thoroughly. Place a Tbsp. of mixture into each roll and roll up. Sprinkle seasoned bread crumbs on top of the rolls. Place on a greased cookie sheet and let the rolls rise for 30 minutes. Bake at 375 degrees until brown or approximately 20 minutes. Mix the other can of cream of chicken soup with ½ cup sour cream and warm on stove. Pour gravy over rolls when they are done.
Jenny H.
