- 8
- 15 mins
4.6/5
(10 Votes)
Ingredients
- 1-3/4 cups of cooked chicken, cubed
- 8 oz. cream cheese, softened
- 1/4 cup soft margarine
- 1 teaspoon pepper
- 1 (4 oz.) can sliced mushrooms (drained)
- 1 can of original-sized crescent rolls (8 rolls)
- melted butter
- cornflake crumbs
Preparation
Step 1
Cook the chicken in some water with a little bit of salt, and then cut it into bite-sized cubes. Meanwhile, using a fork, blend together the cream cheese, margarine, and pepper. Add the chicken and mushrooms, stirring to combine.
Divide the crescent rolls into sections and flatten each one slightly by pressing on it with your fingers. Place a large spoonful of the chicken mixture on each crescent roll, dividing the mixture evenly between them so that your rolls are uniform in size. Roll up each one by tucking the edges around to shape like an egg with the filling sealed on the inside.
Dip the rolls in melted butter and then in cornflake crumbs. Place on a baking sheet and bake at 350 for 25 minutes.