We thought these were good, but maybe needed a little extra something. Green chiles maybe, for a little kick. Hubby took them to work the next day for lunch and said they were phenomenal. Something about the flavors blending and being really, really good. I’ll definitely make these again! From this blog.
1-2 cans of canned chicken (or roughly the same amount of shredded chicken)
1 8 oz. package cream cheese
2 Tbsp. milk
salt and pepper to taste
2 cans crescent rolls
2 c. crushed croutons
Blend together first four ingredients. Separate crescent rolls into triangles. Spoon chicken into the bottom of the triangle, fold in the bottom corners, and roll up. Lightly roll in melted butter then roll in crushed croutons. Place on ungreased cookie sheet and bake at 350 for 20 min. If desired serve with cream of chicken soup diluted with 1/2 cup milk over the crescent rolls (I also add salt, pepper, parsley, cayenne, and curry to the sauce).
*I didn’t have any croutons, so I rolled them in panko bread crumbs.
*I used one can of chicken and halved everything else. I think next time I’ll make the full recipe so we can have more leftovers.
