Monday, August 31, 2009

Fall Recipe Exchange #3

Today's recipe comes from Sonya Tinsley. She's an awesome cook (yes, I have eaten her food first hand!) Find out more about her interesting life as a mom, adoptive mom and foster mom at Tinsley Troop.

Here's what she says about this yummy recipe:

"One of the first times I ever ate with Todd at his parents house, we had "Chicken Rolls" and I loved them then and I still love them and they are one of the staple meals in our home in the fall and winter....and well pretty much any time of the year! LOL

They are warm and creamy and just mmmm...mmmm GOOD!!!"

Chicken Rolls

1 cup Seasoned bread crumbs - (I don't use this. It's a texture thing)
2 pkg Crescent rolls (6 rolls total)
6 oz Lowfat cream cheese* (I sometimes substitute shredded cheddar cheese)
1/4 cup Butter (If not using the cream cheese - leave this out.)
2 Green onion, chopped fine (optional)
1/2 tsp Pepper
1 can Mushrooms, drained, chopped (optional)
2 cups Cooked chicken, diced
Butter flavored cooking spray

1 can Reduced-fat cream of mushroom soup*
1 can Reduced-fat cream of chicken soup*
1 Soup can full of lowfat milk

1. Mix cream cheese and butter; cream well. Add the green onion, pepper, mushrooms and chicken; stir well until everything is coated.
2. Flatten crescent rolls slightly. Put cream cheese mixture on one side of crescent triangle, rollup, spray with butter flavored cooking spray and sprinkle all of them with bread crumbs.

3. Bake at 350 degrees for 20 minutes

Sauce: Mix cream of mushroom and cream of chicken soup with milk over stove to warm. Drizzle on top of baked crescent rolls, or place on the side for dipping.

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