I know the name of this doesn't sound all that appetizing, but they really are good. They turned out better than I though, and actually tasted even better as leftovers the next day! (just make sure to bake them to re-heat so they don't go soggy)
This recipe came from our family cookbook, but I modified it- as usual.
1 lb. chicken, cooked and shredded
1 pkg. refrigerated crescent roll dough
1 (80oz.) pkg. cream cheese
1 Tbsp. lemon juice
1/3 cup mozzarella cheese
1/2 tsp. salt and pepper
1/4 cup butter
1 cup crushed cornflakes
1 can cream of chicken soup
1/2 cup milk
(also calls for 1/2 cup chopped onion, but i left it out)
Combine chicken, cream cheese, (onion) lemon juice, mozzarella cheese, salt and pepper. Divid into eight equal portions. Roll dough out (like a small pizza dough). Place a heaping Tablespoon of filling in center of dough. Form crescent dough around each portion and seal edges. Roll chicken ball in melted butter and then crushed cornflakes. Place in baking dish. Bake for 25-30 minutes at 350. Combine soup and milk to pour on top. (I know this sounds kind of gross, but we put spicy ranch dressing on top instead- and it was good).
Serve with rice, veggies, and bread.
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