Ingredients
3 ounces cream cheese, softened2 tablespoons 2% milk1 tablespoon pickled jalapeno slices, chopped1/4 teaspoon pepper2 cups cubed cooked chicken1/2 cup chopped onion2 tubes (8 ounces each) refrigerated crescent rolls1 tablespoon butter, melted4 teaspoons seasoned bread crumbsMUSHROOM SAUCE:1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1/2 cup 2% milk
Preparation
In a large bowl, beat the cream cheese, milk, jalapenos and pepper until blended. Stir in chicken and onion.
Separate crescent dough into eight rectangles; seal perforations. Spoon 1/4 cup chicken mixture onto the center of each rectangle; bring corners up to the center and pinch edges to seal.
Place on an ungreased baking sheet. Brush with butter; sprinkle with bread crumbs. Bake at 375° for 15-20 minutes or until golden brown.
In a small saucepan, combine soup and milk. Cook and stir over medium heat until heated through. Serve with bundles. Freeze option: Freeze baked cooled bundles in a resealable plastic freezer bag. To use, reheat on an ungreased baking sheet in a preheated 350° until heated through. Meanwhile, prepare mushroom sauce as directed.
