Chicken Crepes

Though not techinically 'crepes,' these are really wonderful and very filling. I was told by a friend to make these for the man I wanted to marry. I did, and it worked.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts
• 1 (1 ounce) package  softened cream cheese (do not use fat free)
• 1  teaspoon  onion salt
• 1  tablespoon milk
• 1  tablespoon margarine
• 1 (8 count) can  Pillsbury Refrigerated Crescent Dinner Rolls
• 1  package  pepperidge farm  seasoned stuffing mix
• 2  tablespoons margarine
• 1  can  cream of chicken soup
• 1⁄2 cup milk

Directions

1. Cube and cook chicken breasts.
2. Mix together cooled chicken, cream cheese, onion salt, milk and margarine.
3. Unroll crescent rolls to form 4 rectangles.
4. Press each rectangle until flat.
5. Spoon chicken mix onto one end of each rectangle, and roll into logs.
6. Roll each log in melted margarine, then in dressing mix.
7. Place in ungreased pan.
8. Bake at 350 degrees for 30 minutes.
9. Heat chicken soup and milk together.
10. Spoon cream of chicken soup onto chicken crepe and serve with rice and veggies.