Thursday, February 4, 2010

Chicken Rolls and Asparagus

2 (3oz.) pkgs. cream cheese, softened
1/4 cup butter, melted
1/8 tsp. pepper
1 can of mushrooms or you can use fresh if desired
2 cups of cooked and cubed chicken
2 cans crescent rolls
I cup of seasoned bread crumbs

Boil chicken and cube. Mix cream cheese, pepper, mushrooms and chicken. Unroll the 2 can of rolls. Place a spoonful of mixture in the center of each roll and roll up. Dip filled rolls in butter. (You can also use vegetable spray as well.) Roll in seasoned bread crumbs. Bake at 350 for about 11 minutes or until golden brown. Serve with chicken gravy or pour warm cream of chicken soup on top.

Baked Asparagus
1 Bunch of fresh asparagus
Balsamic vinegar
3/4 cup of Parmesean cheese

Place washed and trimmed asparagus flat, single layer on a cookie sheet. Pour balsamic vinegar on top until coated. Sprinkle with Parmesean cheese. Bake in oven at 350 for 10- 15 minutes are until asparagus is moist, but not soggy.

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