Chicken Crescents

Butter, cream cheese, and more butter. Yum! This is a classic favorite around our house. I wanted to post this before Easter as it was a real winner for last year's Easter Holiday. Maybe it will be a hit at your house as well. Ham and turkey are always delicious, but sometimes it is fun to switch it up.

I'm a big fan of the perfect bite and this dish has the perfect bite everytime. As you bite into your teeth sink into the crunch outside first, followed by the soft crescent breading, and then the creamy inside. It isn't exactly low fat, but every now and then it is a must!


Ingredients:
1 cup dry herb-seasoned stuffing (chicken flavored)
1/2 bread crumbs
2 3(oz) pkgs cream cheese, softened
4 Tablespoons butter, softened
1/8 Teaspoon pepper
2 cups diced cooked chicken
2 Tablespoons green onion
2 Tablespoons fresh parsley
2/3 cup of fresh chopped mushrooms
2 (8-oz) cans of refrigerated crescent rolls
3 Tablespoons butter, melted
1 (10 3/4 oz) can of cream of chicken soup
1/2 cup sour cream

Directions:
Crush seasoned stuffing and mix with bread crumbs; set aside. In a large bowl mix together cream cheese, the 4 tablespoons butter, and pepper. Add chicken, green onions, parsley, and mushrooms. Set aside. Seperate crescent rolls to form 8 rectangles; press seams securely. Place 1/3 cup of chicken mixture in the center of each rectangle and fold up ends to cover filling mixture. Seal edges by pinching dough together. Dip each roll into remaining melted butter and then roll into stuffing mixture. Place on a greased baking sheet. Bake at 400 degrees F for 20 minutes. Serve with a sauce made by warming the cream of chicken soup and sour cream in a saucepan until warm. Serve and enjoy!




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