2 pks Crescent rolls
2. 8oz pkg cream cheese
1, oz canned chicken
16 oz bag shredded mozzarella cheese
1 tsp each garlic and onion powder, salt and pepper TT
2 cans Cream of Chicken with Herb soup
1 c milk
Heat oven to 375°. Spray a 9×13 and an 8×8 pan with pan cooking spray.
Combine softened cream cheese, canned chicken, spices, and 1 c cheese in a bowl.
Combine cans of soup and milk in a separate bowl. Season with Salt and Pepper.
Pour soup mixture into the pans evenly.
Open and lay out all the crescent rolls.
Spoon the chicken filling onto the crescent rolls evenly and roll them up.
10 rolls will fit into the 9×13, and 6 will fit into the 8×8
Sprinkle with remaining cheese and garnish with dried parsley
Bake uncovered until golden and bubbly, about 30 min.