Chicken Crepes

• 4 boneless skinless chicken breasts
• 1 (1 ounce) packagesoftened cream cheese (do not use fat free)
• 1 teaspoon onion salt
• 1 tablespoon milk
• 1 tablespoon margarine
• 1 (8 count) can Pillsbury Refrigerated Crescent Dinner Rolls
• 1 package pepperidge farm seasoned stuffing mix
• 2 tablespoons margarine
• 1 can cream of chicken soup
• 12 cup milk

1. Cube and cook chicken breasts.
2. Mix together cooled chicken, cream cheese, onion salt, milk and margarine.
3. Unroll crescent rolls to form 4 rectangles.
4. Press each rectangle until flat.
5. Spoon chicken mix onto one end of each rectangle, and roll into logs.
6. Roll each log in melted margarine, then in dressing mix.
7. Place in ungreased pan.
8. Bake at 350 degrees for 30 minutes.
9. Heat chicken soup and milk together.
10. Spoon cream of chicken soup onto chicken crepe and serve with rice and veggies.

chicken breasts, cream cheese, onion salt, milk, margarine, stuffing mix, margarine, cream of chicken soup, milk

Taken from www.food.com/recipe/chicken-crepes-51700 (may not work)