Chicken Rolls

2 cups cooked diced chicken
4 oz fresh mushrooms, chopped
4 Tbsp margarine (softened)
1/4 tsp lemon and herbs
8 oz cream cheese (softened)
1/4 tsp lemon pepper
1/2 tsp white pepper
2 cans crescent rolls

Mix spices with cream cheese and butter until blended well.  Add chicken (and mushrooms if using) to mixture.  Roll a tablespoon of filling into each crescent roll.  Roll each in melted butter (very lightly) and top with sesame seeds.

Bake at 350 degrees for 25-30 minutes.  Makes 16 rolls

*Thicken broth from the cooked chicken to make the gravy to serve over the cooked chicken rolls.

Grandma Radmall's Funeral Potatoes

6 medium potatoes
1/2 stick butter
1 can cream of chicken soup
1 pint sour cream
1 cup grated colby jack cheese
1 Tbsp grated onion
Cornflakes

Boil potatoes with jackets on for about 15 min (20 min max, don't overcook).  Let potatoes cool a bit and peel when still warm.  Grate potatoes with a course grater.  Soften/melt butter and add to grated potatoes.  Mix cream of chicken soup, sour cream, cheese and grated onion.  Add mixture to buttered potatoes and mix lightly with a fork.  Place in casserole dish and cover with cornflake crumbs.  Bake at 350 degrees for 45 min.

*I doubled this recipe and did not double the sour cream.  I added a small amount of Greek yogurt instead of more sour cream.  If you prefer to make this recipe a bit lighter, cut back on the sour cream.  I also used light sour cream instead of the full fat version.  I did use a little bit of butter to grease the casserole dish.