Laurel's Chicken Puffs

Chicken Puffs
2 packages of crescent rolls
1 ½ lbs. of chicken breast. About 4 cups cooked, and cut into small cubes
6 oz. of cream cheese—softened
4 TBS. milk
4 TBS. butter
2 TBS. green onions—diced
½ tsp. salt
¼ tsp. pepper
½ package of crushed stovetop stuffing, or about a cup of any breadcrumbs, crushed up
Optional: Gravy. 1 can cream of chicken soup. Diluted with chicken broth or milk. Combine, heat on stove until warm
Serve with white or brown rice. Green beans or a green salad to make it a complete meal.

• Preheat oven to 375 degrees.
• Combine cream cheese, butter and milk. Stir
• Add cooked chicken cubes, and green onions. Stir,
• Add salt and pepper
• Separate out crescent rolls. Roll out in a little flour to make a little larger.
• Place a big scoop of chicken mixture into the crescent roll.
• Fold up, and pinch all edges to seal.
• Spread a little melted butter over the tops of the puffs.
• Sprinkle the crushed bread crumbs over the tops of the puffs.
• Place on cookie sheet and bake for 15-20 minutes.
• Make Gravy.
• Serve chicken puff over white or brown rice, and drizzle the gravy over the top.