Note: this recipe does NOT work if you make it the day of! It works so much better if you have only thawed it for a few hours, or if you cook it the day of, make sure the mixture is not hot and runny before you add it to the rolls. FYI.
2 cups cooked chicken chopped
1 3-ounce package cream cheese
1 tablespoon chopped chives
2 tablespoons milk
salt to taste
1/2 cup crushed, seasoned crouton crumbs
2 8-ounce packages refrigerated crescent rolls
1/2 stick margarine, melted
Combine chicken, cream cheese, chives, milk and salt. Put in a ziploc bag and freeze until ready to use. To prepare for serving, thaw chicken mixtures. Preheat oven to 350. Unroll crescent rolls and pinch together the triangle halves to make a rectangle. . .you will have 4 rectangles instead of 8 triangles. Be sure and pinch the seams together well so nothing can seep out.
Melt butter.
Place chicken mixture into center of rectangle and then roll up making sure to pinch all openings so that nothing comes out. Paint roll with butter then cover with bread crumbs.
Bake for 20 minutes. Yummy!
2 cups cooked chicken chopped
1 3-ounce package cream cheese
1 tablespoon chopped chives
2 tablespoons milk
salt to taste
1/2 cup crushed, seasoned crouton crumbs
2 8-ounce packages refrigerated crescent rolls
1/2 stick margarine, melted
Combine chicken, cream cheese, chives, milk and salt. Put in a ziploc bag and freeze until ready to use. To prepare for serving, thaw chicken mixtures. Preheat oven to 350. Unroll crescent rolls and pinch together the triangle halves to make a rectangle. . .you will have 4 rectangles instead of 8 triangles. Be sure and pinch the seams together well so nothing can seep out.
Melt butter.
Place chicken mixture into center of rectangle and then roll up making sure to pinch all openings so that nothing comes out. Paint roll with butter then cover with bread crumbs.
Bake for 20 minutes. Yummy!
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