Chicken Wraps

Katie and I thought this would be a good recipe for today. It is so easy and both of our families just love them. I think we have them at least once a week.

You will need the following:

1 can of chicken (they can be found near the tuna fish)
1 tub of cream cheese (I think it is the 8oz, you will only need 1/2)
1 tablespoon of butter
1/4 cup of milk
1 can of crescent rolls
dash of salt and pepper
Bread crumbs (optional)
1 can of cream of chicken soup (optional)
Rice

Preheat oven to 325-350 degrees depending on how fast or hot your oven cooks.

In a mixing bowl, mix all the ingrediants together, rmember only 1/2 of the cream cheese. Open the crescent rolls and break them so that they are in squares. You will only be able to make 4 per crescent package. If you need more, then double the recipe.

Spoon equal amts of the mixtures into the middle of the crescent squares. Then fold the crescent opposites sides together and pinch it at the top.

This next part is optional. Take some bread crumbs and sprinkle on the top of the crescents.

Stick in the over for 20-25 min depending on how fast your over cooks. You just want them lightly browned on top but not dough in the middle.

If you want the sauce to put on top, take the can of cream of chicken soup and put in a small sauce pan. Fill the milk up 1/2 way in the can (if you fill the whole can up like the directions say, you get A LOT of sauce) and slowly whick on the stove, medium heat until is is bubbly.

Serve with rice and a side and you have a quick easy meal. The prep time is maybe 10-15 min. I like to make it in the morning and stick in the fridge and then when it is closer to dinner time, I just have to take out, put in the rolls and cook.