These were a favorite sunday dinner at our house growing up. They freeze pretty well.
Filling:
4 c. cooked, diced chicken
1/4 c. butter
1 c. chopped celery
1 small can mushrooms, diced
1 small onion chopped
2 8oz pckgs cream cheese
black pepper
Mix together all ingredients
Separate 4 large pckgs crescent rolls or use your own bread dough. (With Julie's bread dough it makes about 24 rolls with the filling) Put 2 TBLSP filling on each roll and fold over. Bake at 375 for 25 min.
Sauce:
2 cans cream of chicken soup
1 small carton sour cream
Heat together, pour over hot chicken rolls and serve.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment