INGREDIENTS:
FILLING:
4 cups shredded chicken
2 bricks cream cheese (softened)
1/4 tsp thyme
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp italian seasoning
1/2 cup parmesan cheese
SAUCE:
2 cans cream of chicken soup
1/4 cup milk
1/4 cup sour cream
1/4 cup shredded cheese
thyme and italian seasoning to taste
OTHER:
Two cans of crescent rolls
1 sleeve Ritz crackers (or store brand), crushed
2 Tbs melted butter
Warm oven to 375 degrees. Mix the filling, unroll crescent rolls. Place 2 Tbs of filling on each crescent rolls (or one large rounded Tbs, it's about the same) on the widest part of the crescent roll. Fold up the roll until it looks like a pillow, pinch all the little holes closed. Lay on a greased cookie sheet.
Brush with melted butter. Top with crushed crackers, pat into the roll a little bit.
Bake for 20 minutes and serve!
While the rolls are baking, add the sauce ingredients to a sauce pan and warm through!