Chicken Rolls

Compliments of: Belinda Craft

2 cups cooked diced chicken or 1 can drained chicken chunks
1 8oz. package cream cheese
1 small can of chopped mushrooms (optional, we usually leave this out)
2 Tbsp. chopped chives
1/4 tsp. salt
1/8 tsp. pepper
2 cans of crescent rolls (refrigerator biscuits-8 in a can)
melted butter
bread crumbs
cream of chicken soup (for gravy on top of rolls)

Mix chicken, cream cheese, mushrooms, chives, salt & pepper in a bowl. Put a spoonful on each open crescent roll. Roll it up fat to narrow sides enclosing all the mixture by pinching dough closed. Dip in butter and then roll in bread crumbs. Place on cookie sheet and Bake at 400 degrees for 20 minutes or until slightly golden brown. Make a gravy with cream of chicken soup and milk over the stove until desired consistency to serve over rolls. Serve with rice.

Rice Pilaf:
1 cup long grain white rice
2 Tbsp. butter
1 pkg. Lipton chicken noodle soup mix
2 cups of water

Saute rice and noodle soup mix in butter until golden brown. Add water and chicken seasonings in the soup mix. Bring to a boil. Put lid on and turn stove down to low. This is done the same way you normally cook rice. Rice is done after about 20 minutes, when you see holes in the rice. Don't lift the lid too soon or else it will not cook correctly.

You may want to double the rice recipe for this amount of chicken rolls.