Chicken Ziegenfuss

Name: Chicken Ziegenfuss
Ingredients: 2 whole chicken breasts; 1 c. chopped celery; 1 c. chopped onion; 1 (8 oz.) pkg. cream cheese; 4 chopped green onion blades or parsley (for color); 1/2 c. butter; 1 c. chopped walnuts or almonds; 1 can cream of chicken or cream of mushroom soup; 1 pinch sage; 1 pkg. (8) crescent rolls

10 ingredients

8 steps

Ingredients

2 whole chicken breasts
1 c. chopped celery
1 c. chopped onion
1 (8 oz.) pkg. cream cheese
4 chopped green onion blades or parsley (for color)
1/2 c. butter
1 c. chopped walnuts or almonds
1 can cream of chicken or cream of mushroom soup
1 pinch sage
1 pkg. (8) crescent rolls

Directions

1

Boil chicken with celery and onions for 1 hour or until done. Strain celery and onions from broth.
2

Save enough broth for sauce. Let chicken cool and cut into bite size pieces.
3

Mix chicken, cream cheese, green onion and 1/4 cup margarine.
4

Roll crescent rolls into 8 square pieces.
5

Put 1/8 cream cheese mixture on each roll.
6

Roll up and pinch ends closed.
7

Dip each in 1/4 cup melted margarine and then nuts.
8

Bake at 375° on ungreased cookie sheet for 10 to 12 minutes or until golden brown.