Ingredients
Seasoned Breadcrumbs
2 (3 oz) Pkgs Cream Cheese Softened
4 Tablespoons butter, softened
1/8 teaspoon pepper
2 Cups diced cooked chicken (out of the can)
1 Tablespoon chopped green onion
1 Tablespoon minced parsley (fresh or spice)
2/3 Cup chopped mushrooms
2 (8 0z) cans refrigerated crescent rolls (the big ones)
3 Tablespoons butter, melted
1 (10 3/4 oz) can cream of chicken soup
milk
Directions
In a large bowl mix together cream cheese, the 4 tablespoons softened butter, and pepper. Add chicken, green onions, parsley, and mushrooms. Set aside. Separate crescent rolls to form 8 rectangles: press seams securely. Place up to a 1/2 cup of chicken mixture in the center of each rectangle and fold up ends to cover filling. Seal edges securely. Dip each roll into melted butter and then roll into seasoned breadcrumbs. Place on greased baking sheet. Bake at 400 for roughly 15-20 minutes. Serve with sauce.
Sauce:
Heat cream of chicken soup up and add milk until you have a good gravy consistency.
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