1 pkg fresh mushrooms (chopped)
1/2 stick butter (1/4 cup)
3-4 cubes chicken breasts (boiled for 30 to 40 min in chicken boullion)
8 oz- 1 pkg cream cheese
3 green onions (chopped)
Bread crumbs (like a cup or 2 on a plate)
2 eggs (beat well) used to coat chicken with bread crumbs
Mix cream cheese, chicken,butter,green onions, and mushrooms. Fill crescent rolls, Dip in Egg coat with bread crumbs, and bake until golden brown. Bake according to crescent roll packages.
Parmesan Sauce:
3 tablespoons butter
3 tablespoons flour
1 chicken bouillon cube or 1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups milk
3/4 cup freshly grated Parmesan cheese
1 cup sour cream, light or regular
While the rolls are baking, prepare the sauce. In a medium saucepan, melt the butter. Whisk in the flour, cooking over medium heat for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly. Slowly whisk in the milk, stirring in the chicken bouillon, salt and pepper once the milk has been completely added. Stir constantly over medium heat until the sauce thickens and bubbles, about 5-10 minutes, taking care to adjust the heat accordingly so the sauce doesn’t burn on the bottom. Stir in the Parmesan cheese and cook, stirring, until the cheese is melted. Remove the sauce from the heat and stir in the sour cream. Thin the sauce with a little milk if needed
Alternate to cream sauce/Allie's Gravy: 4 c chicken broth with 4 tsp corn starch
Combine ingredients in sauce pan and cook over medium heat until heated through.
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