Cream Cheese Chicken Wraps

I've done chicken crescent wraps before,

but I have no idea what I put in them and I

cannot find any recipe for it... hmmm...

-

But today, I wanted to make them,

so I took a recipe from Plain Chicken

and tweaked it for my family ;)

The original recipe is HERE, and includes

a gravy, which my family thinks is "weird."

haha.  not.

Anyway, so here's my final product,

and I must say, I was eating the chicken filling

Out Of The Pan! yummy.

As always, I'd say season more/less/differently

based on you and your family !

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INGREDIENTS:

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3 large chicken breasts (or any chicken meat, really)

-

6 oz. cream cheese

-

2-3 T. butter

-

1/2 to 1 tsp. garlic powder

-

3/4 to 1 c. grated cheddar cheese
-
2-ish tsp minced onion flakes

-

1/2 tsp seasoning salt

-

1/2 tsp pepper

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1/4 to 1/2 tsp celery salt

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2 T. milk

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*if desired- 3/4 to 1 c. grated cheddar to sprinkle

on top of crescents

-

1/2 can cream of chicken (cream of celery

would be yummy too)

-

2-3 cans refrigerated crescent rolls-

I prefer the larger sized rolls

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DIRECTIONS

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1. Preheat to 350. Cut chicken into bite-size pieces

and cook (I boiled). (You may cut afterwards, instead.)

-

2. I used the same pan, while the chicken was draining

in the colander, to mix up the cream cheese, butter, garlic

powder, onion, cheddar, salts, pepper, milk and soup (I only
used a half a can of the soup to keep it from being too thin)

over low heat.

-

3. You may leave the chicken in bite-sized pieces, but

this time I shredded it up just a bit.  Mix it into the filling

mixture. Fill each crescent dough triangle with a heaping

tablespoon of filling (for larger crescents).  Place crescents

into a sprayed/greased 9x13 pan.

-

4. You may top crescents with a bit of cheese or gravy

(see original recipe link for gravy).  Bake for about 30 mins

or til crescents are golden and cooked through.