Yield: 1 Servings
|8 ounces||Cream cheese|
|2 cans||Crescent rolls|
|1 can||Cream of chicken soup|
|1 can||Chicken broth|
Soften and cream together 8 ounces cream cheese with 4 tablespoons margarine. Boil chicken; remove bones and cut up chicken like you do for chicken salad. Mix in cream cheese and margarine. Roll out crescent rolls and spoon chicken on crescent. Roll up and place on cookie sheet. Bake at 350 degrees until brown.
Gravy: Mix 1 can chicken broth with 1 can cream of chicken soup. Spoon over hot crescents. Serve with rice and potatoes.
MasterCook formatted by Martha Hicks using Buster 20.c.
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Feb 27, 1998