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Servings: 12

Ingredients

Directions

  1. Blend 1 (8 ounce.) cream cheese with 4 Tbsp. butter and 1/4 c. lowfat milk. Add in 4 c. chicken, 1/4 tsp. salt, 1/4 tsp. pepper, 2 Tbsp. minced onion.
  2. Separate 2 cans Pillsbury Crescent rolls. Firmly press perforations together to create square (8 squares). Spoon about 1/2 c. chicken in center, fold 4 corners to top, seal openings. Brush with melted butter sprinkle with Parmesan cheese and parsley flakes. Bake 350 degrees for 20 to 30 min.
  3. Serve with heated mushroom soup diluted 1/2 c. lowfat milk and additional mushrooms. You can cut in half.

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