Chicken Rolls

from Grandma Harker

INGREDIENTS:
1 lb. cooked shredded chicken
4 oz. cream cheese softened
4 TBS. margarine
1/2 - 3/4 tsp. sage or poultry seasoning (I use about 1/2 tsp. garlic salt and 1/2 tsp parsley)
1 eight count can Pillsbury crescent rolls
Seasoned bread crumbs (I use ranch or Italian croutons) finely crushed

DIRECTIONS:
1. Mix cream cheese, 1 TBS margarine and poultry seasonings until blended.
2. Add chicken to cream cheese mixture.
3. Melt remaining butter in small bowl.
4. Unroll crescent rolls and place 1/8 of chicken mixture in middle of each roll. Pull roll dough around chicken mixture and seal edges forming a round ball.
5. Roll ball in melted butter and then in crushed bread crumbs.
6. Place on greased baking sheet and bake at 350 degrees for 30 minutes.
7. Serve with cheesy chicken gravy.

Cheesy Chicken Gravy
INGREDIENTS:
1 can cream of chicken soup
1 cup grated cheddar cheese
1/2 - 1 cup milk

DIRECTIONS:
1. In small saucepan, heat cream of chicken soup and milk on medium heat. (Add desired amount of milk depending upon how thick you like your gravy).
2. Slowly add grated cheese until melted and remove from heat.

*This is another one of my grandmothers recipes that she served for her infamous Sunday dinners. This is a family favorite and they freeze well after being baked in the oven.

*I usually serve these with stove top stuffing and cooked vegetables.