Thursday, April 30, 2009

Chicken Roll-Ups

1 (8oz) pkg cream cheese (softened)
5 Tbsp Margarine, melted
4 boneless, skinless chicken breasts, cooked and shredded
(OR 3-4 cups cooked shredded chicken)
1/4 tsp salt
1/8 tsp pepper
1 Tbsp finely chopped onion
2/3 cup mushrooms, chopped (optional)
2 cans crescent rolls
1 sleeve Ritz Crackers, crushed
1/2 cup and 3 Tbsp milk, divided
2 cans condensed cream of chicken soup

Preheat oven to 350 degrees. Mix shredded chicken, softened cream cheese, salt, pepper, onions, and 3 Tbsp milk in medium bowl. Seperate crescent dough into 8 triangles. Spoon about 1-2 Tbsp chicken mixture near base of each, roll up and pinch to seal. Dip each in melted margarine, then Ritz cracker crumbs. Place on ungreased baking sheet and Bake at 350 for 25 minutes or until golden brown. In small saucepan, heat remaining milk (1/2 cup) and 2 cans condensed cream of chicken soup. Serve sauce over chicken roll-ups. Makes about 16 chicken roll-ups.