What you'll need:
8 oz of cream cheese
1 stick of butter
2-3 boneless skinless chicken breasts
2 package of crescent rolls
1 package of chicken gravy
2 cups of rice
a veggie of choice for your side dish
What to do:
1- Clean up the chicken, taking off all the fat, etc, and bake it until light golden. I usually bake mine at 350 for 30-40 minutes.
2- In a medium bowl, add the cream cheese, butter, and some sage (I like a lot, so I put about a tablespoon for this size mixture), blending it until it is mixed well. Set aside.
3- When the chicken is finished, let it sit in pan for about ten minutes to soak up the juices. Then cut it into bite size pieces.
4- Add the chicken to the cream mix, mixing it in.
***If you are making a double batch, or making this for freezer meals, this is where you will put the mixture into a ziploc bag and save it in your fridge or freezer.
5- Spoon the mix into the crescent rolls, and wrap the crescent roll around the mix. Place on a baking pan an inch or two apart.
6- Bake at 350 until crescent rolls are a golden brown, about 8-10 minutes depending on your oven.
7- Serve chicken rolls with rice, chicken gravy, and a vegetable. And enjoy!
This mixture will make 16 chicken rolls. For my husband and I, we have more than enough with 8 rolls, so I put half the chicken mixture in a ziploc bag and save it for another meal. (Stop after step 4.) For others, 16 is the right amount for one family meal and a couple of left overs for the next day, so in order to save some, double the recipe. This is a great freezer meal recipe.