Chicken Rolls

I was going through my old recipes and found so many recipes I used to make all the time when my kids were growing up. I haven’t made these chicken rolls in years.  I used to make big batches so I could freeze some.  We have made these for Relief Society dinners. Yummy!

Ingredients

• 2 cups cooked chicken, shredded and seasoned with salt, pepper and season salt
• 1-8oz. package cream cheese softened
• 1/2 cup butter plus 2 tablespoons
• 1/4 cup onion, diced
• 8 oz. mushrooms, sliced thin
• 2 cans crescent rolls
• 1 sm. box Stove Top Stuffing, crushed
• 1/2 cup nuts, finely chopped, opt.
• Chicken Gravy:
• 1 can cream of chicken soup
• 1/2 cup sour cream
• juice of one lemon

Instructions

1. Preheat oven to 350
2. Heat 2 tablespoons butter in skillet and add onion and mushrooms. Cook until onions are tender.
3. Add cream cheese to skillet, stir until combined.
4. Combine chicken to cream cheese mixture and combine.
5. Take the crescent rolls, one at a time flatten out and then place about a tablespoon chicken mixture on flattened crescent and then wrap roll around chicken. Make sure you seal all edges. You don’t want the chicken to leak out.
6. Melt 1/2 cup butter in a bowl you can dip rolls in.
7. Add nuts if using to the crushed Stove Top
8. Place some of the crushed Stove top on a plate
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9. Take each chicken roll and roll in butter and then in Stove Top and place on a baking sheet.
10. Bake at 350 for 20 minutes.
11. You can serve with chicken gravy or freeze once they are cool.
12. For Chicken Gravy:
13. In a small saucepan combine cream of chicken soup and sour cream. Cook and stir until combined on medium-low heat. Don’t boil. Add lemon juice to taste