Chicken Rolls

This recipe was acquired from Celia Reed of the Duarte Second ward. They are very yummy served with Consumee rice!

2 cups cooked diced chicken
3 Tbsp. Butter
4 oz. Cream cheese
1/4 C. chopped green onions
1/4 C. Sliced almonds (optional)
2 cans philsbury cresent rolls (8 rolls each)
1/4 C. melted butter
1/2 C. grated or shredded Parmesan cheese
2 cans Campbell’s cream of chicken soup
1 sm. Slice of red pepper grated
1 clove garlic grated
1/4 tsp. Thyme

Beat thoroughly cream cheese and butter, then add chicken, green onions and almonds. Stir until well combined. If you like the mixture more juicy you may add some of the cream of chicken soup (about ¼ C. or more depending on your liking). Unroll the crescent rolls and you can roll each one out with a rolling pin so it is a little larger (this makes it easier to put more chicken in). Place chicken mixture at the wide end of each roll and bring up two small sides while rolling forward. Roll in melted butter and Parmesan cheese. Bake at 375 for 15 minutes, until golden brown but not raw.

Sauce: Use cream of chicken soup. Season with Garlic, red pepper and thyme. Mix with milk to desired thickness. Salt and pepper to taste. Serve sauce over each roll.

Amanda's note: To make it a bit healthier, and how my mom always made it was to dip each roll in butter and BREAD CRUMBS instead of cheese (or maybe try them both). Also my mom used to put canned mushroom bits in it, yummy.