Chicken A La Crescent
|Crushed herb seasoned croutons/Stuffing mix||2⁄3 Cup (10.67 tbs)|
|Chopped nuts||1⁄4 Cup (4 tbs)|
|Softened cream cheese with chives||3 Ounce|
|Softened butter/Margarine||1 Tablespoon|
|Cooked cubed chicken/Turkey||1 1⁄2 Cup (24 tbs)|
|Canned drained sliced mushrooms||2 Ounce (1 Can)|
|Refrigerated quick crescent rolls||8 Ounce (1 Can)|
|Melted butter/Margarine||3 Tablespoon|
Preheat oven to 375Â°.
In small bowl, combine crushed stuffing or croutons and nuts.
In medium bowl, combine cream cheese and 1 tablespoon butter.
Stir in chicken and mushrooms.
Separate cut dough into 8 triangles.
Spread dough on a little.
Spread each triangle with 1/4 of chicken mixture.
Roll up, folding over corners and rolling to small end.
Dip in melted butter and coat with crumb mixture.
Place on un greased cookie sheet.
Bake 15-20 minutes.
Gravy: Combine 1 can cream of mushroom soup and sour cream to desired consistency.