Chicken Puffs

Tender chicken in a creamy mushroom sauce, wrapped in a crescent roll - it's my brother's all-time favorite meal!

Serves: 4

Cooking Time: 20 min

Ingredients

• 1 tube Pillsbury crescent rolls
• 2 cups chopped cooked chicken
• 3 tablespoons butter, divided
• 1 tablespoon milk
• 3 ounces cream cheese, softened
• 2 tablespoons chopped pimentos
• 1 teaspoon salt
• 1/2 teaspoon pepper
• breadcrumbs
• 3/4 cup milk
• 1 can cream of mushroom soup

Instructions

1. Preheat oven to 350F.
    
2. Divide crescent rolls into 4 squares, sealing the perforations.
    
3. Cream together the cream cheese and 1 tbsp. of butter. Add milk, chicken, pimentos, salt and pepper.
    
4. Place about 1/2 cup of mixture in the middle of each square and bring corners together, to form a pouch. Twist corners together to seal, and press any open sides together. It should look like a small drawstring purse.
    
5. Place puffs on ungreased cookie sheet.
    
6. Melt remaining 2 tbsp. of butter and brush over each puff and sprinkle (heavily) with breadcrumbs.
    
7. Bake for 15-20 minutes, or until golden brown.
    
8. To prepare sauce heat milk and mushroom soup in a small saucepan. Serve over chicken puffs.