Chicken Dumplings

1 - 1 1/2 lb chicken, cooked and chopped
8 oz cream cheese, softened
4 green onions, chopped
1 t parsley
Up to 1 T milk (if needed)
2 pkgs crescent roll dough
1/2 C margarine, melted
1 pkg stuffing mix

Start by placing unprepared stuffing in food processor or blender and grinding into bread crumb consistency. Divide that in half: part to a bowl and part to zip top bag. You will probably only need about half of the stuffing crumbs for this recipe. You can put the rest in the freezer for later.

In large mixing bowl combine chicken, cream cheese, onions and parsley stirring with a spoon until combined and creamy. If the mix is not coming together add a little milk and work it in. You don't want it to be soupy or runny just creamy. Set aside.

Unroll crescent dough and separate. If you'd like you can press each triangle slightly with your finger tips to get more surface area to work with. Add about 2 T of chicken mixture to the dough and then wrap the dough around the mound of chicken and press the edges together to make and little ball. Once all the dumplings are formed, dip-one at a time- in the bowl of melted margarine and then roll in the bowl of stuffing crumbs. Place on baking sheet and bake according to the directions on the crescent roll package. It will usually be 375 for 11-13 minutes.

Notes: Depending on how much chicken you use you may have a couple crescents that don't get filled or some leftover chicken filling. I just roll up the crescents and bake them with the dumplings (who doesn't like just plain crescent rolls?). Extra filling is really good cold the next day just spread on toast for a quick lunch.
I got this recipe originally from my friend Chelsea A. right before we left for college. Over the years I've played with the chicken/cream cheese ratio, what and how much spice/herb to put in. And I got the idea to use stuffing crumbs instead of bread crumbs from my friend Molly F. who makes a similar dish. This is the final recipe my family and I like best.