Chicken Rolls

The five "fat" Whiting sisters, our cousins, Joyce, Glenna, Myrna, Debra, and Terry, picked the title of their cookbook, The Fat Sisters Cookbook  to honor their mother, Aleen, who told them, "Never trust a skinny cook."  Their chicken rolls recipe is so popular, some of their family can eat a dozen at a sitting.  We share an adaptation of their recipe here, as we are substituting ritz crackers for the seasoned croutons, and we are leaving out the sage and nuts that they mix into the crushed coutons.

Chicken Rolls
3 ounces cream cheese, softened
2 tablespoons butter
1 1/2 cups cooked chicken, chopped
1 can refrigerator crescent rolls
1/2 cup crushed Ritz crackers
3 tablespoons butter, melted

For the filling, mix cream cheese and butter well.  Then stir in chicken.  Separate crescent rolls into eight triangular pieces.  Spread each with about 1/4 cup chicken mixture.  Roll up and tuck sides of dough under to make a ball.  Pinch the dough to seal edges.

Run Ritz crackers though food processor to form crumbs.  Dip each roll in the melted butter and then in the crumbs.  Place on cookie sheet and bake 15 to 20 minutes at 375 degrees.  Serve with gravy on top.  Can be frozen (before or after baking) and reheated.

Gravy options:  Used canned cream of chicken soup thinned with 1/3 cup of water or milk.

Tip:  Costco deli chicken works well in this.

Fat Sister's original crumb mixture:
1/2 cup seasoned croutons, crushed
1/4 cup walnuts or pecans, finely chopped
1/2 teaspoon sage