1 Large Rotisserie Chicken or 3 large breasts, shredded
1 8 oz. package cream cheese, softened
2 Tbsp. milk

Parmesan cheese – shredded or the “shake on” kind salt and pepper to taste
2 cans crescent rolls
A few crushed croutons (you can also use ready to use bread crumbs)

Blend together first five ingredients. Separate crescent rolls into triangles. Spoon the chicken into the bottom of the triangle, fold in the bottom corners, and roll up.  Sprinkle them with the crushed croutons/bread crumbs. You might have to press them into the dough a little.  Use as much or as little as you want. Place on un-greased cookie sheet and bake at 350 for 20 min.



If desired serve with cream of chicken soup diluted with 1/2 cup milk over the crescent rolls (You can also add salt, pepper, parsley, cayenne, and curry to the sauce)


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