No school for the kids today, and it is rainy and gray. It has been a lazy morning around here with the boys watching a movie and playing games while mommy makes phone calls regarding the Harlem Wizards event in April.
While I do love lazy days, it does not mean that chores can become a low priority. Laundry is piling up, the the house is hardly tip top. Tonights dinner is a favorite for all of us...After looking at the weeks calendar it is a busy week, so a yummy dinner tonight will make up for the quick meals for many nights this week!
2 c cooked, diced (or shredded chicken)
3/4 pkg of cream cheese softened
2T bread crumbs
4T melted butter (divided)
1 cup finely chopped mushrooms (canned or cooked)
1 pkg of crescent rolls
Mix, chicken, cream cheese, bread crumbs, 2T of butter and the mushrooms.
Unroll the crescent rolls, and divide them according to the lines on them.
Take a crescent (triangle) and a heaping spoonful of the mixture and place it on the bottom of the triangle. Roll up the sides and then roll into a ball. Do with the remaining rolls and mixture.
Baste the tops of rolls with remaining butter.
Bake at 375 for 11 - 15 minutes until golden brown, and serve
I use any other veggie have in the house too....Have used asparagus, broc, cauliflower, whatever we have on hand! I often used leftover chicken in this recipe too. I start a container at the start of the week and dump cooked chicken leftovers in it. Then by the end of the week I have enough chicken for the recipe!