Low-Point Creamy Crescent Chicken Rolls

With all the delicious ingredients that go into making these creamy crescent rolls, I knew they would be absolutely divine. What I didn't realize until the next day was that when pulled directly from the refrigerator and placed into your mouth, they're just as wonderful! So hot or cold...they go fast! At least they did at my house! :)

Low-Point Creamy Crescent Chicken Rolls

Ingredients:

- 2, 6 oz. chicken breast, boneless, skinless

- 1, 8 oz. fat-free cream cheese

- 1/2 cup light sour cream

- 1/2 tsp. salt

- 1/2 tsp. pepper

- 1 tsp. onion powder

- 2 tsp. dried chives

- 2, 8 oz. can reduced-fat crescent rolls

- 1 package chicken gravy mix (I used McCormick brand)

Preheat oven to 400 degrees. Place chicken breasts into a greased (sprayed with cooking spray) baking dish and bake for 20 to 25 minutes (or until chicken is cooked through). Remove, let cool slightly and dice chicken. Lower heat in oven to 375 degrees. In a mixer, combine cream cheese, sour cream, salt, pepper, onion powder, and chives. Add chicken and combine well. Open crescent rolls and lay out each triangle. Add a small scoop or two of the chicken mixture onto the wide part of the triangle and roll crescent roll up with the mixture inside. Repeat with all 16 triangles (crescent rolls). Bake creamy chicken crescent rolls for about 12 minutes. Heat chicken gravy mix with 1 cup water until it begins to thicken. Drizzle gravy over crescent rolls if desired, and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 16

Serving size - 1

Points per serving - 3

"If you can't feed hundred people, then feed just one." - Mother Teresa