Chicken Stuffed Crescent Rolls

Ok, I need to make this quick since I posting this while the boys are making a Wal-Mart run. As soon as they get back we're heading out to Colonial Williamsburg for the day!

Please...pleeease trust me when I say this dinner was absolutely friggin delicious. I LOVED this! I ate two and a half of those little bundles! I'm not really a big eater when it comes to dinner. I usually eat a pretty hearty breakfast, followed by a filling late lunch, so once dinner comes around I'm not that hungry. I make myself a small plate and that works just fine for me.

That was NOT the case with these little balls of joy though! I knew when I was making them that I was probably gonna love them, and I was right. Now, the original recipe called for breading them in crushed corn flakes. I had corn flakes and was all set to do that, but then I stared reading the comments left under her post and one reader asked how it would taste with panko, to which Miss Jamie said 'Awesome!'. I also had panko, so that's what I decided to use. Either way, I don't think you can go wrong.

Ok guys...add this one to your shopping lists!! It's definitely a keeper! In fact, I think I'm gonna make it again next week :)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

'Chicken Stuffed Crescent Rolls'

Source: Jamie Cooks It Up

Ingredients

Stuffed Rolls:

1 package cream cheese, softened (8 oz)
1 can chicken, drained (12 oz)
3 tablespoons sliced green onions
salt and pepper
1 roll of big and flaky crescent rolls
2 tablespoons melted butter
1 1/2 cups panko crumbs

Sauce:

1 can condensed cream of chicken soup (10 oz)
3 tablespoons sour cream
2 tablespoons butter
1 tablespoon milk

Directions

1. Heat oven to 350. In a large bowl combine the softened cream cheese, can of chicken and green onions. Sprinkle with salt and pepper; mix thoroughly.

2. Open crescent roll dough and gently pull one triangle of dough from the roll at a time. Spray a rolling pin with cooking spray and roll the triangle out, making it a little larger.

3. Place about 2 tablespoons of chicken mixture into the center of the triangle. Roll it up from the bottom to the top. Press the corners in to secure the chicken filling. Gently shape into a round ball (don't squeeze too hard or the filling will ooze out). 

4. Place melted butter in one shallow dish and the panko crumbs into another. Gently roll each crescent ball in the butter, then roll in panko crumbs, covering completely.

5. Line a large cooking sheet with foil and spray with cooking spray. Place each roll on the pan, separated by about an inch (they expand while cooking).

6. Bake for 20 minutes, or until the dough is cooked and a bit crispy and the chicken mixture is heated through.

7. Meanwhile, in a medium sauce pan combine cream of chicken soup, sour cream, butter and milk. Whisk the ingredients together.

8. Heat sauce over medium-high heat, stirring occasionally.

9. Remover crescents from oven and allow to cool for a couple minutes. Serve with cream sauce over top.

***PRINT RECIPE***