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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Chicken in crescent roll pocket with a creamy gravy. Easy-peasy. My daughter was the initiator of this when she was a toddler, but now my husband loves it and requests it frequently. When cooled the roll-ups are finger food that can be dipped in the creamy gravy. To make the meal more 'grown up' you can season the chicken with other herbs & spices. Ingredients:
1/2 lb boneless skinless chicken breast, cubed |
4 ounces cream cheese, softened |
1 small yellow onions or 2 teaspoons dried onion |
3 teaspoons chopped garlic |
1 tablespoon olive oil |
1 (10 3/4 ounce) can cream of chicken soup |
8 ounces sour cream |
3 (8 ounce) containers pillsbury refrigerated crescent dinner rolls (or similar) |
Directions:
1. Roll-ups:.
2. Preheat oven according to crescent roll instructions.
3. Saute olive oil, garlic and onion to a heated med-frying pan, when onion is lightly browned add cut chicken and cook until outside is completely white. Remove from heat.
4. Put chicken mixture in to a mixing bowl with the softened cream cheese and mix until chicken is coated.
5. Place a teaspoonful of the chicken into the wideset part of a crescent roll and wrap the remainder of the roll around the chicken, place on a baking sheet according to the crescent roll instructions.
6. Bake the crescents per the instructions.
7. Gravy:
8. In a sauce pan combine the cream of chicken soup and sour cream and heat until bubbly.
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