This recipe is good for leftover chicken or turkey from Holidays. This is good served with a jello cranberry mold and tossed salad.
I got this recipe from a church group years ago.
6 oz cream cheese
4 Tbsp soft butter
1/8th tsp pepper
2 cups chicken or turkey, cubed and cooked
2/3 cup drained mushrooms
2 pkg Pillsbury Crescent Rolls
2/3 cup (or more) crushed seasoned stuffing
1/2 cup chopped nuts
6 Tbsp melted butter
1 can cream of chicken soup thinned with some milk (should be the consistency of gravy)
1/2 cup grated cheese
1 Tbsp mayonnaise
Cream together the cream cheese, butter and pepper. Add the chicken/turkey and mushrooms. Set aside.
Mix together the stuffing and chopped nuts. Set aside.
Separate the Pillsbury rolls and put 1/4 c chicken mixture in the center of the roll and make into a rectangle pocket. Seal edges together. Dip the roll into the melted butter and then into stuffing mix/nut mixture.
Bake 350* until dough is golden brown.
Mix together the sauce ingredients. Place sauce over chicken rolls.
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