1 lb boneless skinless chicken tenderloins or breast, diced small
8 oz cream cheese, softened
1/2 c butter, melted
2 Tbsp minced dry onion
0.7 oz packet dry italian salad dressing mix
2 Tbsp milk
12 oz can big & buttery crescent rolls
1 tsp garlic salt
1 tsp cracked black pepper
1 tsp seasoned salt
2 c panko italian crispy bread crumbs
1 tsp poppy seeds
2 Tbsp extra virgin olive oil
10 3/4 oz cream of chicken soup
1 c sour cream
1 Tbsp mayonnaise
1/4 c milk
Steps:
1. Preheat oven to 350 degrees. Heat olive oil in a skillet and add diced chicken, browning until juices run clear, about 15 minutes. Blend cream cheese and 2-3 Tablespoons melted butter until smooth. Add to the skillet of chicken. Add Italian seasoning, salt, pepper, milk and onions. Simmer 5 minutes and mix well. Unroll crescent rolls out to their triangle shape. Spoon chicken mixture onto the center of each separated dough, leaving a little room on the sides and top. Rolling from the top towards the small end and then pinching the sides together, this will turn out somewhat like a ball. In a bowl, roll crescent roll in the remaining melted butter and then in bread crumbs. In a seperate bowl, place poppy seeds and roll crescent in them. Place on baking sheet and bake 20-25 minutes or until rolls are done. (slightly brown) Top with gravy.
2. To make the gravy, combine cream of chicken soup, sour cream, mayo and 1/4 cup milk. Cook over medium heat until heated through.
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