Ma Bean Cooks

SAUCY CHICKEN BUNDLES

2 tbsp. butter 1 c. diced chicken or turkey 2 (8 oz.) crescent rolls 1 (4 oz.) cream cheese with chive and onion 1 tsp. lemon juice 1 can mushrooms, drained 3 tbsp. melted butter 1/2 c. chopped almonds 1 c. sour cream 2 1/2 c. seasoned herb Pepperidge Farm stuffing Mix cream cheese, sour cream, 2 tablespoons butter and lemon juice until smooth. Add chicken, 1/2 of the almonds and all but 1/2 cup of stuffing mix and mushrooms, set aside. Separate rolls, flatten and put a ball of meat mixture in center of each. Seal edges making a round ball. Dip in melted butter and remaining seasoning mix and almonds. Bake at 375 degrees 15 to 20 minutes until light brown on ungreased cookie sheet. Optional: top with gravy. I don't usually ad the almonds because of allergies to nuts. I also don't add Mushrooms, but they they would be better fresh, sliced and then sauteed in a little butter.   For the Chicken gravy Use Knorrs new Homestyle Stock Chicken. They are new and make really delicious soups and gravies. Use one or two little tubs. they make 31/2 cups gravy or sauce.  Stir 1or 2 tubs into pan with drippings from chicken  dilute with water and thicken with a slurry made with flour and thinned with water to make a thin paste. Boil or simmer chicken stock and water and stir in paste until a thin gravy forms. Season and cook until the right thickness for you. You can also just use cream of chicken soup thinned with a little milk for the gravy or sauce.