This is a family favorite that gets four stars from me. I got it from my mom who got the recipe to make for a ward dinner once. My whole family loves it and it is very easy and quick to make. (Plus it is only 10 Weight Watcher Points for one serving if you use reduced fat crescent rolls and reduced fat cream cheese).
1 8 oz package cream cheese
1/4 c. soft butter
1/2 t. garlic salt
1/2 t. salt and pepper
2 cups cooked diced chicken (I often use canned chicken because it is faster and easier, but you can use any cooked chicken you want
1 small can of mushrooms (optional--I don't like mushrooms, so I usually leave them out)
2 cans refrigerated crescent rolls
1 can Campbell's Cream of Chicken & Mushroom Soup
1/3 c. milk
1/8 c. melted butter
1/3 c. bread crumbs
Cream together cream cheese, butter, garlic salt and salt and pepper. Add chicken and mushrooms. Stir well. Place a large tablespoon full of the mixture on each cresent roll and seal the roll around the mixture making a ball. Dip top of each roll in melted butter and bread crumbs. Bake for 20 minutes at 375. Mix soup and milk and warm in microwave. Serve puffs with soup as a gravy. Makes 8 servings of two puffs each.
I served this with steamed broccoli and cauliflower tonight when I made it, but if you want to get fancier you can also serve a jello or other fruit salad as well. I have served this dish for Christmas Day dinner many times because it is easy, but can also be fancy.