One of my very favorites growing up and I still make it all the time!
Chicken Crescent Rolls
3 Pkgs of Crescent Rolls
1 Pkg of Cream Cheese
1 lbs shredded or cubed chicken
1 small can of mushrooms (I leave these out because I don't like mushrooms!)
1 tbls of chives (fresh or dried)
1 tsp lemon pepper
Soften cream cheese and mix in chicken, mushrooms and seasonings. Unroll crescent rolls and stretch each one out just a little to make plenty of room for the filling. Put a tablespoon in the middle of each roll and roll up! Cover each roll in bread crumbs and place on a baking sheet. Bake at 350 for about 15 min.
1 can cream of chicken soup
1 can chicken broth (you won't use the whole can...use your judgment on thickness of gravy)
1/4 cup sour cream
Wisk all ingredients together in a sauce pan and heat until warm.
Brian likes rice under the rolls with gravy on top of everything.
I like to make a big batch and freeze them in separate baggies and reheat in the oven for a fast dinner.