Chicken Rolls

Christine Christensen

I've been making this Pillsbury contest winner since I was first married! When Ann Orton served as Relief Society President I was co-food chair for activities. I suggested we make this recipe for a RS birthday party and every sister cleaned their plate. It's that good - and that simple!
 

1 (8 oz.) cream cheese
4 Tbsp. softened butter
1/8 tsp. pepper
4 - 6 cups cooked chicken breasts, diced
2/3 cup mushroom pieces
2 cans crescent rolls
6 Tbsp. melted butter
2/3 cup crushed season stuffing

Gravy:
1 can cream of chicken soup
1/2 cup chicken broth
1/2 cup milk
1/2 cup sour cream

Combine cream cheese, softened butter, and pepper. Mix well, then add the cooked chicken pieces. Put crushed stuffing in a separate bowl. Roll out each section of crescent roll into a square and put 2 heaping tablespoons of chicken mixture in the center of each one. Fold over and pinch edges. Dip each one in melted butter and then roll it in the crushed stuffing. Place them on a baking sheet and cook at 375 for 20 minutes. Make gravy using cream of chicken soup, chicken broth, milk, and sour cream. Salt and pepper to taste.