How to make it

  • Preheat the oven to 375*
  • Flake chicken in a large bowl
  • Add spinach, cheese, mayo, lemon zest, salt and nutmeg
  • Mix well, adjust seasonings to taste
  • Unroll cresent rolls and seperate to avoid them from sticking
  • Scoop a large spoonful evenly on each roll and then roll up to form a stuffed cresent roll
  • Using a round baking stone or a light baking pan, arrange rolls into a circle to make a ring, or a rectangle if using a baking pan.
  • Bake for about 23 minutes, or until no longer doughy between each roll
  • While baking, on the stovetop heat 1 can of cream of chicken, slowly stirring in 1/2 can of water to make a smooth, gravy like consistancy.
  • When rolls are done, arrange 2-4 on a plate and spoon over creamy sauce and serve!

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