Tuesday, September 9, 2008

Yummy Chicken Rolls

Rhodes Rolls
1 lg. Can Canned Chicken
2 Cans Cream of Chicken Soup
1 8oz. pkg. cream cheese
1 bunch of green onions
Seasonings to taste (Mrs. Dash Original Blend All season salt that is orange.)
Italian Bread Crumbs

Mix 1 can soup, cream cheese, green onions, chicken and seasoning to taste and set aside. Flatten 24 defrosted rolls and stuff with chicken mixture. Fold over and pinch closed. Put on greased cookie sheet. Bake at 350° for 20-30 minutes, until brown. While baking, mix remaining can of soup with milk to gravy consistency. Add seasonings to taste. When rolls have baked for 20-30 minutes, ladle soup gravy over rolls and sprinkle with Italian bread crumbs. Bake until topping is brown (20 minutes). Serve with remaining gravy. Enjoy! Yield: 24-30 chicken rolls.