Ingredients
Serves 4
1 package refrigerated crescent rolls
1 package cream cheese with chives , softened
2 tbsp butter
1 cup shredded cooked chicken
3/4 cup sliced fresh mushrooms
1/2 tbsp lemon pepper
2 tbsp butter ,melted
3 cups seasonal croutons , crushed
1/3 cup dripping from a roast chicken
1 tbsp minced onion
1/2 orange juice
1 cup chicken stock
salt and ground black pepper,to taste
method
Preheated an oven to 175 degrees C . Roll out and separate the crescent roll dough on a large baking sheet .
- Mix together the cream cheese and butter in a bowl until well blended. Stir in the shredded chicken, mushrooms, and lemon pepper. Fill the crescent rolls with a tablespoonful of the chicken mixture. Roll each piece up beginning with the wide end; press and seal the top of the rolled dough. Brush the rolls with butter, then roll them in the crushed croutons. Return the coated rolls back to the baking sheet.
- Bake in the preheated oven until golden brown about 20 minutes .
- Heat the drippings in a large skillet over medium-high heat. Stir in the onion and juice , cook and stir about 5 minutes. Pour in 1 cup of chicken stock and continue to cook and stir until the sauce has reduced by half, about 15 minutes. Reduce heat to low. Mix the cornstarch and remaining 3 tablespoons of chicken stock in a small bowl. Stir the cornstarch mixture into the skillet until thickened, about 5 minutes. Season with salt and pepper.
- Spoon the hot gravy over the chicken rolls before serving.