Chicken Bundles from Dorothy Dale

Chicken Bundles from Dorothy Dale

Excellent luncheon dish. Serves 8

• 3 oz. cream cheese
• 2 T melted butter
• 2 cups cubed, cooked chicken
• 2 T milk
• 1 T chopped onion
• Salt and pepper to taste
• a little lemon juice
• one-half cup chopped mushrooms (optional)
• 1 can (tube) Pillsbury Crescent Rolls
• Three-fourths cup crushed seasoned croutons (like Pepperidge Farm herb seasoned dressing)
• 1 can cream of chicken or mushroom soup

Blend cream cheese and butter until smooth. Add chicken, milk, onion, salt, pepper, lemon juice and mushrooms. Stir. Separate rolls into the 8 triangles, roll with rolling pin. Spoon equal amounts of mixture onto each. Pull corners around and seal. Brush tops with butter and roll in crushed croutons. Bake on cookie sheet for 20-25 minutes at 350°. Heat the chicken or mushroom soup with a little milk. After Bundles are baked, drizzle with the soup. Ready to serve. These can be made the night before and refrigerated.

Dorothy served these along with caramel rolls and a frozen fruit salad.