Chicken Bundles

I can remember, as a teenager, going to my boyfriend's house for Sunday lunch after church and his mom serving these chicken bundles.  His mom is now my mother-in-law and her mother (who is a fabulous cook!) gave me the recipe for these years ago.  They are a cream cheese and chicken mixture wrapped in a cresent roll.  The great thing is you can make them ahead of time and refrigerate them overnight until ready to bake.  Or you can even freeze them to make later.  They require a few steps to put together but they taste delicious.  We eat them served with rice and there is a recipe for yummy sauce included.

Ingredients:

3 cups cooked, chopped chicken

1/3 cup mushrooms

1/2 cup water chestnuts, chopped

8 oz chives/onion cream cheese

1 tsp lemon pepper

pinch salt 

2 pkgs crescent rolls (8 count each)

2 Tbsp butter, melted

Topping Ingredients:

1/2 cup finely chopped pecans

1/2 cup Pepperidge Farm Herb Seasoned Stuffing Mix (crushed real fine)

3 Tbsp butter, melted

Sauce Ingredients:

1/4 cup butter

6 Tbsp flour

2 cups chicken broth

1 Tbsp chopped parsley

1 tsp salt

1 tsp lemon juice

3 oz. can sliced chopped mushrooms, drained

1 cup milk

Directions:

1.  Mix chicken with mushrooms, water chestnuts, cream cheese, lemon pepper, and salt.

2.  Secure wax paper to countertop with tape and dust lightly with flour.

3.  Take 2 crescents and press together on wax paper.  Roll out thinner to hold filling.

4.  Brush each roll with melted butter.

5.  Spoon chicken mixture into middle of crescent; Seal/pinch each bundle and place on cookie sheet or baking pan.

6.  Mix topping ingredients together and spoon over bundles.

7.  Refrigerate/Freeze bundles or bake at 350 degrees for 20 minutes.

Sauce Directions:

1.  Melt butter in sauce pan.

2.  Add flour and blend.

3.  Add chicken broth.

4.  Cook over medium heat until thick.

5.  Add remaining ingredients.

6.  Spoon over baked chicken bundles.