Chicken Rolls

From the kitchen of JH

Filling:
1 8oz pkg. cream cheese, softened
2 c. chicken, cooked and cut into small pieces
1 tbsp. dried onion
1 tbsp. parsley flakes
1/2 tsp. black pepper

Rolls:
1 pkg. Stove Top Stuffing (dry)
2 pkgs. crescent rolls (i.e. Pillsbury that come in a tube)
1/4 c. butter, melted

Sauce:
1 can cream of chicken soup, add only 1/2 can milk

Soften cream cheese and add chicken, onion and parsley, mix well into a filling. Roll out crescent roll dough and divide filling onto dough, about 1 tbsp. per roll. Roll dough around chicken filling and pinch sides together. I kind of roll it so it is round, then dip into butter and roll in dry stuffing mix. You can crush the stuffing so it is fine but we like it really crunchy so I leave it whole. I pick up the stuffing and press it into the ball so it gets completely covered.

Place on ungreased baking sheet and bake at 325F for 30 minutes. Serve with sauce. We also serve with Savory Rice and green vegetable.