Chicken Roll Ups

Chicken Roll Ups

Ingredients

 

3/4 cup dry herb seasoned stuffing

8 oz. cream cheese, softened

4 T butter, softened

1/8 t pepper

2 cups diced cooked chicken

1 T chopped green onion

2 (8 oz) cans refrigerated crescent rolls

3 T butter, melted

Directions

 

Preheat oven to 375.

 

Crush stuffing and set aside.  In a large bowl mix together cream cheese, the 4 T softened butter, pepper, and chicken.  Separate crescent rolls into 8 triangles, as marked from can.  Spoon 1/4 cup of chicken mixture near base of triangle and roll up, crescent style.  Brush each roll with melted butter then dip in stuffing crumbs. 

 

Place on an ungreased baking sheet and bake at 375 for 12-15 minutes or until golden brown.  Serve hot with a favorite cream sauce or gravy.

 

Celery, mushrooms or any other favorite ingredients can be added to the cream cheese mixture.

Crock Pot Potato Soup

Ingredients

·         1 (30 oz.) bag frozen hash-brown potatoes (I use the squared, southern style)

·         2 (14 oz.) cans chicken broth

·         1 (10.75 oz.) can cream of chicken soup

·         1/2c chopped onion

·         1/3 tsp. ground black pepper

·         1 (8oz) package cream cheese (softened)

·         2 cups cubed ham

Directions

In a slow cooker, combine potatoes, ham, broth, soup, onion, and pepper.  Cover, and cook on low for 5 hours.  Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined. 

Garnish with green onion if desired.