Here’s a quick, fluffy, flaky dinner you can whip up in half an hour. Serve with a size of veggies and some fruit and it’s perfect for kids and adults alike!
1 can crescent roll (the larger sized rolls generally work better)
1 1/2 cups chicken, cooked and chopped
4 oz (1/2 block) cream cheese
1/2 can cream of _____ soup (chicken, celery, or mushroom is delicious)
1/4 cup milk
1 teaspoon lemon juice
Salt and pepper to taste
1/4 cup butter, melted
Breadcrumbs (plain or Italian)
While the chicken is cooking, combine the cream cheese, soup, milk and lemon juice. Season with salt and pepper to taste. Add additional milk or water as needed (the mixture should be smooth, not soupy). Stir in the cooked chicken.
Dip the filled crescent rolls in the melted butter then roll in the breadcrumbs. Place on a cooking sheet and bake for 12 to 15 minutes, until the rolls are golden brown.