- 1
Ingredients
- 1 lb boneless skinless chicken tenderloins or breast, diced small
- 8 oz cream cheese, softened
- 1/2 c butter, melted
- 2 Tbsp minced dry onion
- 0.7 oz packet dry italian salad dressing mix
- 2 Tbsp milk
- 12 oz can big & buttery crescent rolls
- 1 tsp garlic salt
- 1 tsp cracked black pepper
- 1 tsp seasoned salt
- 2 c panko italian crispy bread crumbs
- 1 tsp poppy seeds
- 2 Tbsp extra virgin olive oil
- 10 3/4 oz cream of chicken soup
- 1 c sour cream
- 1 Tbsp mayonnaise
- 1/4 c milk
Preparation
Step 1
Directions
1 Preheat oven to 350 degrees.
Heat olive oil in a skillet and add diced chicken, browning until juices run clear, about 15 minutes.
Blend cream cheese and 2-3 Tablespoons melted butter until smooth. Add to the skillet of chicken.
Add Italian seasoning, salt, pepper, milk and onions. Simmer 5 minutes and mix well.
Unroll crescent rolls out to their triangle shape.
Spoon chicken mixture onto the center of each separated dough, leaving a little room on the sides and top. Rolling from the top towards the small end and then pinching the sides together, this will turn out somewhat like a ball.
In a bowl, roll crescent roll in the remaining melted butter and then in bread crumbs.
In a seperate bowl, place poppy seeds and roll crescent in them.
Place on baking sheet and bake 20-25 minutes or until rolls are done. (slightly brown)
Top with gravy.
2 To make the gravy, combine cream of chicken soup, sour cream, mayo and 1/4 cup milk. Cook over medium heat until heated through.