Back by popular demand....
Chicken Roll-ups
Makes 24
1 1/2 8 oz pkgs cream cheese
6 TBSP butter
6 cups cooked chicken cubed/shredded
1 pkg Good Seasons Dry Italian Dressing
3/4 tsp salt
2/3 cup milk
3 TBSP chopped onion
4 pkg refrigerator crescent dough (8 per can)
1 cup melted butter for dipping
4 1/2 cups seasoned crushed croutons (Pepridge Farm)
Cook chicken in crock-pot for 4-5 hours with dry Italian dressing sprinkled over top. After 4-5 hours - shred chicken. (There will be some broth in the crock pot from the chicken...mix this with the shredded chicken) Mix softened cream cheese and butter. Add salt, onion, milk, pepper. Refrigerate until set up (at least one hour) separate dough and spread out. Put a small scoop of chicken mixture (about 1/4 cup) on dough and wrap up sealing the edges until it forms a ball. Dip in melted butter and then roll in crushed croutons. Bake at 350 for 20-30 minutes. Top with Sauce
Sauce
2 cans Cream of Chicken soup
2 cups sour cream
lemon pepper to taste
Warm through and thin with milk if necessary.
