Thursday, May 28, 2015

Chicken Rolls


Chicken Rolls

6 oz. cream cheese (I just use the whole 8 oz.)
4 Tbsp margarine
2 c. cooked chicken chopped up (I always use canned chicken)
chopped onions, optional
2/3 c. dry bread crumbs
2 Tbsp. melted margarine
2 cans (8 in a can) crescent rolls

Courtesy of "Mandy's Recipe Box"

Combine cream cheese, margarine, chicken, and onions until smooth. Seperate crescent rolls. Divide filling among the 16 rolls and roll them up.
Then place melted margarine and bread crumbs in seperate bowls. Roll the chicken rolls in the margarine and then in the crumbs. Place on an ungreased baking sheet.
Bake at 375 for 20 minutes. Top with chicken gravy or cream of chicken soup, diluted with one can of milk.

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