Tobler Sunday Dinner

Last Sunday was a classic... Mom's Chicken Rolls! yum! I've made these for the Holman's and even their picky palates liked them.

3 cups chicken, cooked, shredded, keep the juices it cooked in for gravy

1 pkg. cream cheese

scallions, chopped

1/4 cup butter, softened

1 can mushrooms

salt and pepper to taste

2 cans crescent rolls

walnuts and pepperidge farm stuffing mix, chopped and ground

Mix cream cheese and butter til smooth. Stir in chicken, onions, and mushrooms and salt and pepper to taste.  Love my precise directions, don't you! 

Get some more butter, melt and put butter in one bowl and bread crumbs/stuffing mixed with nuts in another.  Stretch out one crescent roll, put a spoonful of chicken mix in and wrap it up! Dip in butter, roll it in the nuts/bread crumbs and bake them at 325 for 20 minutes.  Make gravy with your drippings and enjoy some warm, gooey yumminess!! We love it with Uncle Ben's Wild Rice.