Shelly's Recipe

CHICKEN AND HAM CRESCENTS

Category: Sandwiches

2 tbsp butter
6 chicken thighs
1/2 cup hot water
1 chicken bouillon cube
3 tbsp flour
1/4 tsp paprika
1 cup evaporated milk
1 4-oz can mushrooms, drained or 1 cup sliced fresh mushrooms browned in butter
1/4 cup white wine
1 cup chopped cooked ham
1 (8 oz) can refrigerator crescent rolls

Preheat oven to 400. In frying pan with a lid, melt the butter. Slightly brown the chicken, and then add hot water and bouillon cube. Cover and simmer 30 minutes. Remove chicken from broth. Cool.

Carefully remove bones. Measure broth. Add water to equal one cup. Mix flour, paprika, evaporated milk, mushrooms, and wine. Add slowly to broth. Cook until thick.

In a small bowl, combine ham with 6 tbsp of sauce. Fill the cavity of each thigh with ham and sauce mixture. Open and separate can of crescent rolls. Wrap each thigh in a roll. Place on baking sheet. Bake until golden brown. Serve with remaining sauce.