Makes 16 Chicken Rolls which would serve 4-8 generously. You can half the recipe or double accordingly.
1 bag or box of Fried Rice Mix*
6 chicken breast tenderloins, cut into bite size pieces
1/2 cup cream cheese, diced
1/2 cup Velveeta Cheese, diced
2 heaping Tablespoons Rotel Tomatoes
ROLLS & TOPPING:
2 cans of refrigerated Crescent Rolls
2 cans cream of chicken soup
2 cup grated or shredded cheddar cheese
1 cup or 1 small container of French fried onions
Butter for baking pan, approximately 2-3 tablespoons
Cook fried rice as directed on package, adding the chicken. Butter a 9x13 baking pan. After the rice and chicken has cooked, add other filling ingredients while it is still hot, and stir. Separate rolls, place 1 heaping tablespoon on the wide end, and roll toward the small end of the triangle, Place in buttered baking dish. Continue until all rolls and/or filling is used up, placing the rolls about an inch apart. Bake as directed, or until rolls are golden brown. Take out of oven, pour the soup into all the cracks and crevices, then sprinkle tops of rolls with cheese, then sprinkle on the French fried onions. Return to oven and turn on broiler and broil until cheese is melted and onions are starting to brown.