Chicken Rolls

These are Shelly Bennion's photos and her recipe. I love the one of her darling son eating the goods. p.s. my oldest has the exact same shirt!

Chicken Rolls

Preparation:

Preheat oven to 375 degrees. Coat two muffin pans with non-stick spray or butter.
RollsYou can use your favorite GF roll or muffin mix. Choose a recipe or mix that prepares light & airy rolls. We used Kinnikinnick Bread and Bun mix. Prepare the mix as per the directions. Set bowl aside.

Filling

2 (12.5 ounce) cans of cooked chicken breast

1 (8 ounce) package cream cheese (or neufchatel for less fat)

1/2 tsp. garlic powder*

1/2 tsp. black pepper*

1/2 tsp. onion powder (or 1/4 cup chopped fresh onions)*

1/2 tsp. dried oregano

1/4 cup finely chopped pecans (or walnuts)*

You can substitute the garlic, onion and parsley for flavors and spices of your own*

Topping

1 package GF crackers, crushed (we used Glutino and added Mrs Dash for flavor)

1/4 cup melted butter

Directions:

Drain chicken. Separate breast meat with a fork. Mix in cream cheese until it is evenly spread. Add garlic powder, pepper, onion powder, parsley and mix thoroughly. Mix in pecans.
Place 1/8 cup of muffin dough into each muffin mold (should fill bottom 1/3/ of muffin tin). Roll a small ball of chicken mix in your hand. Place into the dough and push down. Cover with a scoop of muffin dough. Use a frosting knife to spread the dough around the chicken.
Coat the top of the roll with butter and then sprinkle with crushed crackers. Bake as per the directions on the roll/muffin mix.

Serve with your choice of sides. Our boys like it with rice and steamed broccoli!

Thanks, Shelly! These look awesome!