CHICKEN ROLL UPS.
4 large boneless chicken breasts – cooked and diced
1 tablespoon minced onion – finely minced
1 tablespoon parsley – dried
salt and pepper
8 ounces cream cheese – softened
1 stick butter or margarine – melted
1 can Pillsbury crescent roll – break apart and spread out - you may need 2 tubes
1 box Stovetop Chicken Stuffing Mix – premixed kind
2 cups sour cream – if desired may use only 1 cup
1 can Cream of mushroom soup
1 can Cream of chicken soup
Bake chicken in a little olive oil & water or may boil it. Salt and pepper the chicken to taste. Cook until done, about an hour. When the chicken is cool enough slice and dice the chicken. Mix the chicken, onions, parsley and cream cheese together. Roll this mixture into balls a little larger than golf balls. On butter wax paper or cutting board, place a triangle of one crescent roll. Press the crescent out some and place one chicken ball into the roll. Roll up the chicken in the triangle. Do this with each chicken ball. After all the chicken balls are rolled into the crescents, melt the butter or margarine, dip the balls in the butter, and then roll in the stuffing crumbs. Place on a baking sheet with sides NOT touching. Bake 20 to 35 minutes depending on the oven.
For the sauce mix the cream of mushroom soup, cream of chicken soup, and 1 or 2 cups of sour cream together. Heat and then pour over chicken rolls when rolls are plated