chicken rolls

Ingredients

• Servings: 4
• 1 (8 ounce) package refrigerated crescent rolls
• 1 (3 ounce) package cream cheese with chives, softened
• 2 tablespoons butter
• 1 cup shredded cooked chicken
• 3/4 cup sliced fresh mushrooms
• 1/2 teaspoon lemon pepper
• 2 tablespoons butter, melted
• 3 cups seasoned croutons, crushed
• 1/3 cup drippings from a roast chicken
• 1 tablespoon minced onion
• 1/2 cup dry white
• 1 cup chicken stock
• 2 tablespoons cornstarch
• 3 tablespoons chicken stock
• salt and ground black pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• preheat an oven to 350 degrees f (175 degrees c). roll out and separate the crescent roll dough on a large baking sheet.
• mix together the cream cheese and butter in a bowl until well blended. stir in the shredded chicken, mushrooms, and lemon pepper. fill the crescent rolls with a tablespoonful of the chicken mixture. roll each piece up beginning with the wide end; press and seal the top of the rolled dough. brush the rolls with butter, then roll them in the crushed croutons. return the coated rolls back to the baking sheet.
• bake in the preheated oven until golden brown, about 20 minutes.
• heat the drippings in a large skillet over medium-high heat. stir in the onion and ; cook and stir until most of the has evaporated, about 5 minutes. pour in 1 cup of chicken stock and continue to cook and stir until the sauce has reduced by half, about 15 minutes. reduce heat to low. mix the cornstarch and remaining 3 tablespoons of chicken stock in a small bowl. stir the cornstarch mixture into the skillet until thickened, about 5 minutes. season with salt and pepper.
• spoon the hot gravy over the chicken rolls before serving.