Sorry there has been a lack of posting lately. With Chels having a baby and I don't have internet except at school it has been difficult to bring you our tried and true recipes.
This recipe is one of my all time favorites! It is a have once a week kind of recipe to me. Start with 2 large or 3 small chicken breasts cooked and cubed (or shredded). Add to this 4 T butter and 4 oz cream cheese. Using a hand mixer, mix until the butter and cream cheese are well blended in. It is ok if there is still cubes of chicken involved (in fact - that is better).
Roll out some croissant rolls (we buy store bought in those cans that pop). Distribute the chicken mixture on the large end of the triangle so each has about the same amount. If you used more chicken you may have a little left over.
You are going to roll them up and dip them... YUM
Roll up tight so the filling doesn't fall out. Push any escaping chicken mixture back inside and fold over the ends.
In separate bowls or pie tins melt butter (4 T) in one and in the other put crushed croutons. I was in a pinch and didn't have any so I used crushed Corn Flakes. You may also use bread crumbs but I've never tried that.
Dip the chicken rolls in the melted butter then cover with the crushed croutons.
Place on cookie sheet and bake according to croissant roll directions. Usually 350 for 13-15 minutes.
Serve with cooked egg noodles and cream of mushroom sauce.
Cream of mushroom sauce for chicken rolls:
Mix together 1 can cream of mushroom soup and about 1 cup milk (i just fill the used can with milk instead of getting another dish dirty).
Cream of chicken soup may be substituted.
Enjoy!
