This is Michael's all-time favorite recipe. I wanted to share it with you because it is easy to prepare and super delicious! (Always a favorite with the Elders and a RS cook-off winner) :)
6 to 8 chicken breasts, boneless, skinless
2 bricks of cream cheese, softened
1 stick of butter, softened
4 to 5 cans of refrigerated crescent rolls
1 can cream of chicken soup
1 small tub sour cream
Boil or cook chicken in crock pot until it is shreddable. Shred into bite-sized pieces. Mix chicken with cream cheese and butter until well combined. Fill 1 uncooked crescent roll with 1 to 2 tbs of chicken mixture and seal edges (we usually just wrap the roll dough around the meat to form it into a ball and smooth edges so they are sealed). Place on ungreased cookie sheet. Continue to fill all crescent rolls. Bake according to directions on crescent roll can (most of the time it is 375 for 13 minutes).
While rolls are baking combine sour cream and cream of chicken in sauce pan and heat through. When rolls come out of the oven serve with sauce. We like to accompany this dish with garlic parmessan mashed potatoes and a fruit salad. We hope you like it!