Thursday, August 13, 2009

Chicken Rolls with Cheese Sauce

(Picture from Google Images)

1 pckg. butter or garlic flavored cresent rolls
4-5 chicken breasts, cooked and shredded
1 TBSP chives
1 pckg. cream cheese
1 cup bread crumbs
parmesan cheese
Garlic pepper
2 TBSP butter

For cheese sauce-
1 Can chicken broth
2 cubes chicken bouillon
1/2 cube butter
1/3 cup flour
3/4 cup milk
1/2 cup sour cream
Cook chicken and shred. Add package of softened cream cheese to chicken. Add chives and salt and pepper. Mix together and set aside. Roll out cresent rolls to make them bigger. Next add some of the chicken mixture to the middle of the cresent roll. Bring ends together and close cresent roll around chicken mixture. Make sure there are no holes. Melt 2 TBSP butter and let cool. Next combine bread crumbs, paremesan cheese, (just add as much or as little parmesan cheese as you prefer) garlic pepper, and salt and pepper. Next take the stuffed rolls and dip them in the butter then roll them around in the bread crumb mixture until all sides are covered. Place on cookie sheet and cook on 375 for 20 minutes.

To make cheese sauce to pour over chicken rolls, melt 1/2 cube butter, then sprinkle flour over butter and whisk together while adding milk slowly. Add chicken broth and bouillon. When heated through add the sour cream and stir until mixed in well. Turn heat to low. When rolls are finished baking serve with sauce over top. I usually cook some rice as a side and pour sauce over the rice and chicken rolls.
Makes 8 chicken rolls.