Chicken Rolls

CHICKEN ROLLS
from Melanie Heightman

5-6 chicken breasts
1 pkg dry Italian dressing mix
12 oz. cream cheese
6 Tbsp butter
3/4 tsp salt
1/2 tsp pepper
2/3 C. milk
3 Tbsp chopped onion
4 pkg crescent rolls
1 C. melted butter for dipping
4 1/2 C. crushed croutons

Cook chicken breasts in crockpot on low for 4-5 hours with dry Italian dressing mix sprinkled over top. When it's cooked through (sometimes it's shorter time), shred chicken. There will be some broth in the crockpot from the chicken--mix this in with the shredded chicken. Mix in softened cream cheese and butter. Add salt, onion, milk, and pepper. Refrigerate until it sets up (about an hour). Put a large scoop of the chicken mixture in a rolled out crescent roll and seal the edges. Dip in melted butter and in crushed croutons. Bake at 350 for 20 minutes.

*I have made these before and come across a number of different recipes and names (chicken pillows, stuffed rolls, chicken pockets...) but this is my neighbor's recipe and my favorite I think. It's a good mix of flavor, and moist enough to eat w/out a gravy or cream of chicken sauce. At a neighborhood baby shower, her gift was a bag full of these pre-cooked and then frozen. They were perfect when we needed a last minute dinner or I wanted a more filling snack but didn't want to cook. I just made another batch and stuck it in the freezer this week (ps- I used garlic and butter croutons).

Anyway, here you go. -Lex