2 cans refrigerated crescent rolls
filling:
4 chicken breasts, cooked/shredded (I cooked in slow cooker with a can of cream of mushroom soup/seasonings the day before)
8oz cream cheese (or neufchatel), softened
4T butter, softened
8oz lite sour cream
1/4 c milk
few dashes of garlic powder
few dashes of onion flakes
8oz shredded provel
salt/pepper to taste
8oz mozzarella cheese (leave out of mixture)
sauce:
2 cans cream of chicken (low sodium)
8oz shredded cheddar, plus more for topping
coating:
2 eggs, beaten
1c crushed up cheezits
DIRECTIONS:
Preheat oven to 350F.
Mix together the filling ingredients in a bowl.
Mix sauce ingredients in saucepan over low heat. Spread sauce in a greased 9x13" baking dish.
Unroll the crescent rolls, spread some of the extra mozzarella in each one, fill with big heap of the chicken mixture, and wrap the things up.
In one small bowl put the 2 beaten eggs, and put the cheezits in another bowl.
Dip each crescent chicken roll monstrosity in egg then cover with cheezits. Place in the baking dish.
Sprinkle any leftover shredded cheddar over everything.
Bake ~30min.
*When I made these, I poured the chicken soup/cheese mixture on top of everything before baking. It came out kinda sloppy, they were a lot easier to serve after they cooled. I'm def going to put the sauce on the bottom next time.
more photos:
