- 3 oz cream cheese
- 2 Tbsp margarine melted
- 2 chicken breasts cooked, cubed
- 2 Tbsp milk
- 1/4 tsp salt
- 1/8 tsp pepper
- 8 oz can crescent rolls
- seasoned croutons optional
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Preheat oven to 350.
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Blend softened cream cheese, margarine, and milk until smooth. Add chicken, salt and pepper. Mix well.
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Separate rolls into 4 rectangles and seal perforations (or separate into 8 rolls for smaller portions).
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Spoon chicken mixture onto center of each rectangle, pull 4 corners of dough to center of mixture, and seal (or roll up smaller ones sealing the chicken inside).
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Brush tops with melted butter and sprinkle with crushed croutons (optional).
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Bake on ungreased cookie sheet 20-25 minutes until golden brown.
To prep chicken by boiling it: Fill a large pot with water (enough to cover the amount of chicken you want to cook) and sprinkle liberally with onion salt and celery salt. Bring to a boil over high heat. Add chicken breasts. Once it returns to a boil, reduce heat and cover. Allow to cook for about 20 min. Remove from water. Can cut immediately or wait for chicken to cool.