CHICKEN BUNDLES (Makes 8 bundles)
1 (8 oz) cream cheese, softened
2 T. butter, softened
2 cups chopped cooked chicken
1/4 t. salt
1/4 t. pepper
1 T. minced onion
1/2 bag dry Stove Top Stuffing
1-2 stalks chopped celery
2 cans refrigerated crescent rolls (8 in each)
Crushed Stove Top Stuffing for topping
Mix the softened cream cheese and butter together in a bowl. (I add one or two tablespoons of milk to make it easier to blend) Carefully add the rest of the ingredients except the rolls.
Unroll dough and press 2 triangles together to make a rectangle. Place 1/2 to 3/4 c. of chicken mixture on each. Fold up sides and pinch together to close. Brush with melted butter and top with crushed Stove Top Stuffing. Bake 20-25 min at 350 until lightly browned.
8 oz sour cream
2 cans Cream of Chicken & Mushroom soup (or both Cream of Chicken or both Cream of Mushroom)
Milk to thin gravy
Heat the soup and sour cream together. As it warms, it will thin somewhat. At this time, add some milk to make it the consistency you desire.
Spoon over baked crescents and enjoy!