Chicken Bundles
- 3 ounces, weight Cream Cheese
- 3 Tablespoons Butter
- 1 can Chicken Breast, Drained
- 1 can Crescent Rolls
- 2 cups Minute Rice
- 2 cups Or Slightly Less Of Water
- Salt To Taste
- 1 teaspoon Butter
- 1 can Cream Of Chicken Soup (small Can)
- 1 can Milk
- Roll-ups Pre-heat oven to 350 degrees.
- Put cream cheese and the 3 Tbs of butter in the microwave for 15 seconds.
- (If not soft enough to blend microwave in 1 second increments until they are able to be blended not melted).
- Blend together.
- Add the drained chicken and mix.
- Unroll the crescent rolls and put 1/8 of mixture on each roll.
- Bring the corners of roll together.
- They wont all come together and there will still be mixture showing.
- This is fine, it wont affect the bundle.
- Put in the oven on a cookie sheet and bake until lightly brown.
- Rice While bundles are cooking, add the salt and the 1 tsp of butter to the water and bring to a boil.
- When the water is boiling, add the rice.
- Stir and take off the heat, covering with a lid.
- Let the rice sit at least five minutes.
- Sauce Mix soup and milk together with a wire whisk.
- Cook over medium high heat until just starts to boil, stirring constantly.
- Put the rice in the bottom of a 9x13 pan.
- Put the cook bundles on top and then cover with sauce.
- I always let this sit for approximately 5 minutes to let it mix and mari and cool off!
weight cream cheese, butter, chicken, crescent rolls, rice, water, salt, butter, cream of chicken soup, milk
Taken from tastykitchen.com/recipes/main-courses/chicken-bundles/ (may not work)