Ingredients 3 cups shredded cooked chicken (rotisserie chicken is easiest) 8 oz block cream cheese, softened to room temperature 10.5 oz can cream of chicken soup 2 Tbsp grated parmesan cheese 1 tsp dried parsley flakes 1/2 tsp pepper 1/2 tsp salt 1/2 tsp garlic powder 1/2 tsp onion powder 2 cans crescent roll dough 2 Tbsp butterPreheat oven to 350ºFSpray a large sheet trayOpen the cans of crescent roll dough and take two of the rolls, pinch the seams together to form a rectangle. Place them on the trayMix shredded chicken, cream cheese, can of chicken soup, grated parmesan cheese, parsley, pepper, salt, garlic powder, and onion powder in a large bowlAdd a heaping 1/4 cup of the chicken mixture in the center of the rollsPull up the 4 corners of the rolls and pinch them together along the seams. Make sure they are sealed tightlyMelt the butter and brush it over the top of the rollsBake for 20-25 minutes until golden brownServe immediately From the kitchen of: Sammi Jenkins
