Sunday, December 2, 2007

Chicken Crescent Rolls

From the Kitchen of: Tiffany Webber

2 packages crescent rolls
1 – 8 oz package cream cheese
2 tsp lemon juice
1 package boneless skinless chicken breasts (can also use canned chicken-it's a lot easier!)
1 can Cream of Chicken or Cream of Mushroom soup
salt and pepper to taste
½ cup butter melted
1-2 cups crushed Corn Flakes

Preheat oven to 350 degrees. Boil chicken until done (about an hour) and shred meat. Mix cream cheese with lemon juice, salt and pepper and shredded chicken. Place mixture in crescent rolls and roll each one up. Dip in melted butter and roll in Corn Flakes. Place on greased cookie sheet and bake at 350 for 20-25 minutes. Heat one can of chicken or mushroom soup and 1 can of milk on stove top. Use soup for sauce on top of rolls when done.

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