Crescent Chicken Rolls
Prep
15m
Cook
25m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Crescent Chicken Rolls
| 2 cups chicken, cubed |
| 6 ounces cream cheese |
| 4 Tbs butter |
| 2/3 cup mushroom pieces |
| 1/4 tsp salt |
| 4 tbs milk |
| 1 dash pepper |
| 2 8 ounce pkgs refrigerator crescent rolls |
Cream Sauce
| 1 10.5 ounce can cream of chicken soup |
| 1 Tbs lemon juice |
| 1 cup sour cream |
| 3/4 cup grated cheese |
Crescent Chicken Rolls Directions
- Blend cream cheese and melted butter.
- Add chicken, salt, pepper, milk, and mushrooms.
- Separate 2 cans of refrigerated crescent rolls into 6 pieces as marked.
- Spoon filling near base of triangle and roll up, crescent-style.
- Brush each roll with melted butter, then dip into crushed Pepperidge farm dressing of mom's dressing.
- Bake on an ungreased baking pan at 350° for 20-30 minutes or until golden brown.
- Serve with cream sauce.
Nutrition facts
Per Serving
| Kcal: | 541 kcal |
| Fibers (g): | 0.1g |
| Sodium (mg): | 969mg |
| Carbs: | 27.2g |
| Sugar (g): | 4.8g |
| Fat: | 38.1g |
| Saturated fat (g): | 18.3g |
| Cholesterol: | 93mg |
| Proteins: | 20.7g |
