3 chicken breasts, cooked and shredded
3 oz cream cheese, softened
1 small can green chilies (optional)
2 cans crescent rolls
Melted butter
Ritz crackers (crushed)
1 can cream of mushroom soup
Combine shredded chicken, cream cheese, and chilies in bowl to make filling. Roll out crescent rolls. Put some filling on thick end of crescent roll and roll up. Dip roll-up in melted butter and roll in crushed crackers to coat. Place on greased cookie sheet.
Bake at 375° for 20 minutes. Warm up soup for gravy.
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