From Heather Bosen
2-3 oz. cream cheese
¼ C butter
1/8 tsp pepper
2 C cubed chicken, cooked
Soften and cream together adding milk to thin slightly. Fold in chicken.
½ bunch finely chopped green onion
1 4 oz. can chopped mushrooms (optional)
Unroll 2 cans Pillsbury crescent rolls. Place large T chicken filling on each. Start at point and roll and seal. Place on cookie sheet and brush with melted
butter. May sprinkle sesame seeds or
chopped almonds on top.
Bake 350° 15-20 min. until nicely browned. Serve with gravy:
1 can cream of chicken soup, thinned with enough water to
make a gravy.
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