Chicken Rolls

Name: Chicken Rolls
Ingredients: 1 (8 ounce) package refrigerated crescent rolls; 1 (3 ounce) package cream cheese with chives, softened; 2 tablespoons butter; 1 cup shredded cooked chicken; 3/4 cup sliced fresh mushrooms; 1/2 teaspoon lemon pepper; 2 tablespoons butter, melted; 3 cups seasoned croutons, crushed; 1/3 cup drippings from a roast chicken; 1 tablespoon minced onion; 1/2 cup dry white wine; 1 cup chicken stock; 2 tablespoons cornstarch; 3 tablespoons chicken stock; salt and ground black pepper to taste

15 ingredients

5 steps

Ingredients

1 (8 ounce) package refrigerated crescent rolls
1 (3 ounce) package cream cheese with chives, softened
2 tablespoons butter
1 cup shredded cooked chicken
3/4 cup sliced fresh mushrooms
1/2 teaspoon lemon pepper
2 tablespoons butter, melted
3 cups seasoned croutons, crushed
1/3 cup drippings from a roast chicken
1 tablespoon minced onion
1/2 cup dry white wine
1 cup chicken stock
2 tablespoons cornstarch
3 tablespoons chicken stock
salt and ground black pepper to taste

Directions

1

Preheat an oven to 350 degrees F (175 degrees C). Roll out and separate the crescent roll dough on a large baking sheet.
2

Mix together the cream cheese and butter in a bowl until well blended. Stir in the shredded chicken, mushrooms, and lemon pepper. Fill the crescent rolls with a tablespoonful of the chicken mixture. Roll each piece up beginning with the wide end; press and seal the top of the rolled dough. Brush the rolls with butter, then roll them in the crushed croutons. Return the coated rolls back to the baking sheet.
3

Bake in the preheated oven until golden brown, about 20 minutes.
4

Heat the drippings in a large skillet over medium-high heat. Stir in the onion and wine; cook and stir until most of the wine has evaporated, about 5 minutes. Pour in 1 cup of chicken stock and continue to cook and stir until the sauce has reduced by half, about 15 minutes. Reduce heat to low. Mix the cornstarch and remaining 3 tablespoons of chicken stock in a small bowl. Stir the cornstarch mixture into the skillet until thickened, about 5 minutes. Season with salt and pepper.
5

Spoon the hot gravy over the chicken rolls before serving.