Not your average chicken salad in crescents w/directions for wreath

1 3 oz pkg cream cheese, softened

1 tablespoon softened butter

2 cups diced cooked chicken breast

1 small can diced green chilis, drained

3 roasted red peppers from jar, diced

4 oz can or jar mushroom stems & pieces, drained and rough chopped

1/4 cup sun dried tomatoes, chopped

1/3 cup mayonnaise - we use Hellmann's

1/2 cup grated parmesan cheese (preferably not the powdery one)

1/2 - 1 teaspoon celery salt (to taste)

2 cans crescent rolls



Preheat oven to 375 degrees



In a small bowl mix together cream cheese and real butter; set aside



In another bowl, mix chicken, chilis, peppers, mushrooms, mayo, cheese and celery salt



Separate crescents and lay flat on baking sheet, lined with parchment if desired



Spread thin layer of cream cheese mixture on each crescent then add a heaping Tablespoon of chicken mixture, making sure to distribute evenly



Fold pointy edge in over chicken, tucking so it doesn't burn



Bake for 12-16 minutes depending on your oven



Delicious hot, cold or room temp





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You can also form this into a festive wreath, perfect for the holidays with the gorgeous red and green from the tomatoes and chilis.



For wreath:



On one or two large ungreased baking sheets, lined with parchment if desired (recipe makes two smaller or one large wreath) arrange triangles with short end towards the center (point out), overlapping in wreath shape, using either 8 or 16 crescent triangles, if doing 8 repeat on second sheet



Spread thin layer of cream cheese mixture on each crescent then add a heaping Tablespoon of chicken mixture, making sure to distribute evenly



Fold pointy edge in over chicken, tucking so it doesn't burn



Bake for 12-16 minutes depending on your oven-  ours took exactly 14



Enjoy either hot, room temp or cold  (make sure to follow all safety rules regarding how long food can be kept out)