Cheesy Garlic Chicken Bakes

by Bryce LeFevre

Chicken:
3 Large Boneless skinless chicken breasts
1 8 oz pkg cream cheese
2 sticks butter
2 packages of 8 crescent rolls
2 cups crushed corn flakes (or frosted flakes)

1. Boil the chicken until it is cooked all the way through and then shred it
       - I like to boil the chicken in water with Italian seasoning and maybe some zesty Italian dressing
2. Mix in cream cheese and one stick of butter. Add Salt and Pepper to taste. (if you used zesty Italian dressing on the chicken odds are you'll want to use less butter otherwise it will be slightly too greasy)
       -I like to add in some Italian Seasoning, garlic powder, onion powder, cheese, spinach, and bell            peppers (saute the bell peppers before you add them)
3. Stretch out the crescent rolls so they are just a bit wider and thinner than how they came.
4. Place a scoop of the chicken mixture onto each one. Fold in the corners to make neat little pouches.
5. Melt the second stick of butter and crush the corn flakes.
       -I like to add garlic to the butter so it becomes a buttery garlic sauce
6. Roll the chicken rolls in the butter and then the corn flakes.
       -I like to add Italian seasoning to the corn flakes as well
7. Bake at 350 for about 20 minutes or until they are golden brown.
8. Add sauce on top of the chicken bake and crumble bacon on top of that.
      -I like to add some asparagus as well (cooked of course)

Sauce:
1 can Cream of mushroom soup
1 cup sour cream
1/3 cup milk
1 tsp Lemon juice
Mix all ingredients and warm sauce
      -I like to add salt and pepper to taste


Possible Variations:
-Use Alfredo Sauce instead of making the white sauce, and add Parmesan cheese to the chicken mixture and also to the corn flake mixture

-You can also make a chicken bacon ranch bake the same way in your chicken mixture just use chicken, bacon and ranch!

                                                                             Enjoy! :)

-