Chicken Rolls

Chicken Rolls

2 cans crescent rolls
2 boneless, skinless chicken breasts
8 oz. cream cheese
1/2 cup melted butter
1 1/3 cup cornflake crumbs (not frosted kind)
1 can cream chicken soup

Boil the chicken (25 mins aprox.) and tear into little pieces. Soften cream cheese and then stir together with chicken pieces. Lay crescent rolls flat and put a big spoonful of chicken/cream cheese mixture at the end of each roll and then roll up. Roll this in melted butter, then in cornflake crumbs. Lay on cookie sheet and bake at 350 for 30 minutes.

Make gravy by warming up soup with 1/2 can water, whisk while cooking. Pour over chicken before serving.


From Emmy Mom-at One Day at a Time