I'm sure everyone and their dog has this recipe, but I have to include it because it was given to me by my friend Jane Nielsen back in 1980 when it was all the rage. I remember when she first made it for me -- she called me on the phone and said "Get over here, you have to taste this chicken!" Well of course, I thought it was just about the best thing ever! I confess, I still think it's good. It's one of my children's favorite meals.
4 cups cooked chicken or turkey, diced
2 8 oz.-package cream cheese, softened
2 tablespoon butter
¼ teaspoon salt
2 8 oz.-packages Pillsbury Crescent Rolls
2 tablespoons milk
1 bunch green onions, white part only, diced fine
2 cups sliced mushrooms
Pepperidge Farm Herb Seasoned Croutons, crushed
2 tablespoons melted butter
Preheat oven to 350 degrees.
Heat the butter in a sauté pan. Add the onions and mushrooms. Sauté until onions are transparent. Remove from heat and let cool.
Blend cream cheese and milk until smooth. Add chicken, salt and pepper and the sautéed mushrooms and onions. Mix well.
Separate crescent rolls to form 8 rectangles. Seal any perforated holes so filling will not leak through the dough.
Spoon about ½ cup of chicken mixture into rectangle and pull over corner and seal. Brush with melted butter and roll in crushed croutons.
Bake on ungreased cookie sheet for 20 to 25 minutes, or until the dough is fully cooked.
½ can beef broth
1 can Cream of Mushroom Soup
½ pint sour cream.
Blend and heat sauce. Pour over cooked chicken puffs to serve.