November 1, 2009

Chicken Crescents

1 can crescent rolls
1 c. cooked, shredded chicken
4 oz. cream cheese, softened
1 tbsp. butter, softened
½ tsp. lemon pepper

Bread crumbs, or crushed up stuffing mix (from a box) is super yummy!
Combine above ingredients. Separate crescent rolls (8 pieces) and place large spoonful of chicken mixture on each roll (the small side). Roll up and tuck edges in to form a sealed ball. Roll in melted butter, then in bread crumbs. Rolling them in crushed Pepperidge Farm Herb Seasoning is the best! Bake 15-20 minutes at 375. Makes 3-4 servings.

1 can cream of chicken soup
½ c. sour cream
1 tsp. lemon juice

Combine in small sauce pan and warm through. Thin with milk. Pour over crescents when done.

*I served with asparagus with balsamic butter sauce (yum!!).

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