Crescent Chicken Rolls
Michael Nelson
ingredients
- 1 package (3 ounces) cream cheese, softened
- 2 tablespoons butter, melted
- 2 cups chicken, cooked, cubed
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 to 3 tablespoons milk
- 1 tablespoon chopped onion
- 1 can (8 ounces) refrigerated
- crescent rolls
- 1 tablespoon melted butter
- 3/4 cup corn flakes, crushed
- 1 can cream of mushroom soup
- 1/2 cup milk
directions
- 1
Blend cream cheese and 2 tablespoons melted butter. Add chicken, salt, pepper, milk, and onions. Mix well.
- 2
Separate crescent dough into 8 triangles, as marked. Spoon 1/4 cup of meat mixture near base of triangle and roll up, crescent style. Brush each roll with melted butter; then dip in corn flakes. Place on an ungreased baking sheet and bake 20 to 25 minutes, or until golden brown.
- 3
Heat cream of mushroom soup and milk. Serve over crescents.
Source: Linda Gay Nelson
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