Tuesday, September 11, 2007

Chicken Dumplings

My husband's favorite.

2 (3-ounce) packages cream cheese, softened
2 tablespoons butter or margarine, softened
2 cups cooked and diced chicken breasts
1/4 teaspoon salt
1/8 teaspoon pepper
1 to 2 tablespoons chopped green onions (optional)
1 celery stalk, thinly sliced (optional)
1/3 cup sliced mushrooms (optional)
2 (8-ounce) cans crescent rolls (I have my own mixer so I like to make the dough. Mmmm...)

Heat oven to 350º F.

Mix softened cream cheese with butter. Add chicken, salt, and pepper and mix. Add green onions, celery, and mushrooms, if desired. Place a heaping tablespoon of mixture in the center of a crescent roll. Fold corners toward middle and seal. (By pressing 2 crescent rolls together, a larger dumpling can be made.)

Place dumplings on a greased cookie sheet. Bake 20 to 25 minutes. Serve with heated gravy.


1 (10 3/4-ounce) can cream of mushroom soup
1 cup sour cream
Stir soup and milk together in a small saucepan. Heat thoroughly but do not boil.
Serves 6 to 8.


scottandlesley said...

Just made this for company last week. It was a hit. I doubled it and froze the extra chicken mixture for later use.... thanks for reminding me!

The dumplings make great leftovers. Reheat in microwave.

Liz Johnson said...

Oh I love these things! I also bread them (dip in milk/eggs first, then in bread crumbs mixed with garlic) and serve them with mashed potatoes and gravy. You almost turn into a carb after eating them, but it's sooo worth it.

Also, I sometimes use (or used... sadly...) Costco rotisserie chicken for the chicken. It gives it a little extra flavor. Yum.

Lisa said...

LOVE using rotisserie chicken in things, it's way good. I haven't thought of using it in this! Hooray!

Alicia said...

These were really good.