Daily Tidbits

Lunch dates with The Doctor are the best.

Saturday, January 26, 2008

Hamsters (Breaded Chicken Roll-ups)

Printable Recipe


8 oz cream cheese
1-2 cups frozen California Mixed Veggies (or whatever veggie you like) (parboiled for one minute)
1/2 t. pepper
2-3 chicken breasts, cooked and shredded
3 tubes refrigerated crescent rolls

Mix cream cheese, veggies, pepper and chicken together. Roll out crescent rolls. Place ~1 to 1/2 T chicken mixture into the center of a crescent and wrap it up, sealing the edges. Roll the hamster in breadcrumbs. Place on cookie sheet.

Bake at 375° for about 20 minutes. Easily serves 4.
Serve with the following gravy:

Hamster Gravy

1 can cream of chicken soup
1/2 can milk
2 t. beef bouillon

Mix soup, milk and bouillon together, cook until hot. Serve over hamsters.

Holly’s Note:

To freeze:  place unbaked hamsters on a cookie sheet and freeze until firm.  Wrap and store in freezer bags.  To cook frozen hamsters, thaw and bake as directed.

It’s really good for having missionaries over for dinner. If you want to double it, don’t add more cream cheese, it gets runny. Just keep adding veggies and chicken and crescent rolls.


I think my brother-in-law actually came up with the name “Hamsters” because we thought that rolled up, they looked like headless hamsters. Kind of gross, but the name just stuck, at least in our family!



2 comments:

Moody said...

These were really delicious. Everyone loved them! They reminded me of chicken pot pie. Definitely a "keeper" recipe.

Cheffie-Mom said...

Sound amazing! Sorry I have not been blogging lately! I have been taping shows. What was I thinking?? Hah! Maybe it is a good thing I wasn't thinking! If you get a minute, check it out. I'd love to hear what you think. I am inviting all my blog friends over for feedback. http://www.dishingwithdebbie.com Your recipes are great and my whole idea behind this show is for other moms to share real stories like you do. Sponsors are donating neat prizes like chocolate baskets and mini-chef aprons and way cool cookery stuff. Anyway, I'd love to hear from you.