Chicken Bundles and Champagne Chicken

Chicken Bundles

Take cresent rolls (we use reduced fat) and canned Tyson chicken (next to tuna fish at the grocery). Roll up portioned chicken into the 8 cresent rolls. Place on foil in a baking dish.


Next mix: 2 cups cheddar cheese, cream of chicken, 1/2 stick of butter (we use margarine) and enough milk so that the cosistentcy is like oatmeal or a little thinner.Pour this over the cresent chicken and cover with foil.

Bake at 350 for 45 min, remove foil and bake another 15.

Thanks Katie!



Champagne Chicken
1 can of dried beefPackage of boneless, skinless chicken breasts.
1 can of cream of mushroom soup.
1 pkg of cream of cheese, softened.
1 can of mushrooms,
optional.Champange, I got the cheapest I could get.

Cut dried beef into small pieces. Cover bottom of casserol dish with dried beef but don't use it all as you will use some to put on top of the casserol. Place chicken breasts on top of dried beef. Season with salt and pepper. Mix together cream cheese, cream of mushroom soup and mushrooms. Pour on top of chicken. Pour champange into the dish unitl it is about even with the top of the chicken. Sprinkle rest of dried beef on top. Cover with foil and cook at 350 for 2 hours. Serve over rice. It is delicious!!!

Thanks Brandy!