This Week for Dinner

My cute husband is going out of town on Tuesday ( hence the kid friendly meals)

 

Sunday: Pot roast, Mashed Potatoes and gravy, green beans and chocolate silk pie.
Monday: Chicken Crescent Rolls, rice and steamed broccoli -- Recipe below
Tuesday: Tuna noddle casserole with fresh peas
Wednesday: Chicken Cordon Blue, rice and asparagus
Thursday: Homemade Mac and Cheese with a side salad
Friday: Left Overs

Chicken Crescent Rolls.

 



2  (8 count) package Pillsbury Refrigerated Crescent Dinner Rolls

8 ounces cream cheese

1 package button mushrooms sliced very thin

1/4 cup onion, chopped  or chopped fresh chives

The 2 breasts of a rotisserie chicken shredded
1/4 cup butter, melted
1/2 cup Italian bread crumbs

Directions:

1.  Mix shredded chicken, cream cheese, onion and mushroom.

2.  When removing crescent rolls from package, leave together so that two crescent rolls form a square. This will leave you with 4 croissants.

3.  Put chicken mixture into center.

4.  Bring up each corner and secure together.

5.  Brush with melted butter and top with bread crumbs

7.  Bake at 350 degrees for about 1/2 hour on a greased cookie sheet. ( just check them while cooking. Take them out when they are golden brown.

8.  Let set 5 minutes before serving.

Serve with rice and steamed veggies.