Chicken Rolls 1 pkg (3 oz) cream cheese 1 pkg (3 oz) cream cheese with chives 1 1/4 cups butter (1/4 cup to blend with cream cheese, 1 cup to dip with) 1/8 tsp pepper 2 cups cooked chicken, cubed 1 can (4 oz) mushrooms stems and pieces 2 cans refrigerated crescent rolls 1/2 cup finely chopped walnuts 2/3 cup seasoned stuffing (crushed to make a fine breading) 2 cans cream of chicken soup 1 soup can water Cream together cheese, 1/4 cup of butter, salt, and pepper. Fold in chicken and mushrooms. Roll out rolls and put 1/4 cup of mixture in each roll. Seal and dip in melted butter. Roll in nuts and stuffing. Place on ungreased cookie sheet and bake at 325 for about 30 minutes. Serve with gravy over them. To make gravy take the 2 cans of cream of chicken soup and 1 can water and heat until blended well and hot. Sandy Lawrence Vancouver, WA |