My husband's Grandma Kennedy made the best chicken rolls. They are definitely a family favorite.
Filling:
4 Tablespoons Melted Butter
8 Oz. Cream Cheese
2/3 Cup Drained Mushrooms (Optional)
2 Stalks Celery, Chopped
2 Cups Cubed Chicken or Turkey
1/2 Small Onion, Chopped
In Another Bowl Combine:
2/3 Cup Herb Dressing, Rolled Fine
Roll out 2 packages Pillsbury crescent rolls a little thinner. Put filling on roll and then pinch the sides together. Melt and additional 3 tablespoons margarine. Dip rolls in it and then roll in stuffing. Bake at 375 for 15-20 minutes. Serve with gravy made up of cream of chicken soup and milk. For every can of cream of chicken soup you use, add half a can of milk.
Filling:
4 Tablespoons Melted Butter
8 Oz. Cream Cheese
2/3 Cup Drained Mushrooms (Optional)
2 Stalks Celery, Chopped
2 Cups Cubed Chicken or Turkey
1/2 Small Onion, Chopped
In Another Bowl Combine:
2/3 Cup Herb Dressing, Rolled Fine
Roll out 2 packages Pillsbury crescent rolls a little thinner. Put filling on roll and then pinch the sides together. Melt and additional 3 tablespoons margarine. Dip rolls in it and then roll in stuffing. Bake at 375 for 15-20 minutes. Serve with gravy made up of cream of chicken soup and milk. For every can of cream of chicken soup you use, add half a can of milk.
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