Filling:
3 oz cream cheese, softened
2 T margarine, softened
2 c. chicken, cooked & cut up
3 oz cream cheese, softened
2 T margarine, softened
2 c. chicken, cooked & cut up
1 medium onion, chopped
1/2 tsp salt
1/8 tsp pepper
1/4 c mushrooms, chopped
8 oz can crescent rolls
Sauce:
1 can cream of chicken soup
1/2 c milk
Blend the cream cheese and margarine, using your hands. Add the chicken, onion, salt, pepper, and mushrooms. Mix well. Divide the rolls into 4 squares; lay each square flat on a cookie sheet. Spoon the chicken mixture into equal parts on top of each crescent square. Fold the roll around the mixture to seal up each square. Bake at 350° for 20-25 minutes.
1/2 tsp salt
1/8 tsp pepper
1/4 c mushrooms, chopped
8 oz can crescent rolls
Sauce:
1 can cream of chicken soup
1/2 c milk
Blend the cream cheese and margarine, using your hands. Add the chicken, onion, salt, pepper, and mushrooms. Mix well. Divide the rolls into 4 squares; lay each square flat on a cookie sheet. Spoon the chicken mixture into equal parts on top of each crescent square. Fold the roll around the mixture to seal up each square. Bake at 350° for 20-25 minutes.
Mix the soup and milk for the sauce. Pour over the top of each square when serving.
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