Yield: 6 Servings
|1 pack||(8-oz) cream cheese; softened|
|1 teaspoon||Dill weed|
|4 cups||Cubed cooked chicken|
|½ cup||Finely chopped celery|
|4 \N||Green onions with tops; thinly sliced|
|3 cans||(8-oz) refrigerated crescent rolls|
|¼ cup||Butter or margarine; melted|
|¼ cup||Seasoned bread crumbs|
In a mixing bowl, beat cream cheese, milk, dill, salt and pepper until smooth. Stir in chicken, celery and onions. Unroll crescent roll dough and separate into 12 rectangles, four from each tubs; place on a greased baking sheet and press the perforations together. Spoon ⅓ cup of chicken mixture into the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with butter; sprinkle with bread crumbs. Bake at 350 degrees for 15-20 minutes or until golden. Yields 6 servings.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .