Chicken Rolls

By dkanon

Ingredients

• 4 boneless skinless chicken breasts cooked and shreded
• (You can reserve approx 3/4 cup of the chicken broth to add to the soup.)
• 1 pkg cream cheese softened
• 1 t lemon pepper
• 1 can sliced mushrooms drained
• 1 can cresent rolls
• 1/2 c melted butter (in a small bowl)
• 3/4 c bread crumbs (in a small bowl)
• 1 can cream of chicken soup (only use 1/2 a can of water)
• The picture attached to this recipe, stuffed their cresent roll with chicken salad.

Preparation

Step 1

Combine the first 4 ingredients in a medium size bowl. Take cresent rolls and break into 8 triangler pieces and place on a lightly floured surface. Roll the dough out to make a large enough triangle you can scoop 1/8 of the mixture on the widest end of the dough. Leave enough room you can turn each end up and over the chicken mixture about 1/2 inch, Then begin to roll the meat mixture towards the small end. When finished rolling all eight rolls, roll them in the butter, then the bread crumbs, and place them on a baking sheet. Bake at 375 for 20 minutes or until brown. Serve with the cream of chicken soup over the top, like a gravy.