Chicken Roll-Ups redone

I grew up eating Chicken Roll-Ups. They were quick, they were easy, and they were good. However, I found myself comparing the sauce (cream of chicken soup) to the memory of when I had cream of chicken soup minus the chicken at the hospital when I had my appendix out, and so I revamped it a little bit so as to give it a little better flavor. But I didn't stop there and just kept adding things until I got this. Beware that I usually just add in a bunch of seasonings and flavors until it tastes good, so these are rough estimates. Enjoy!

Chicken Roll-Ups redone:

1 1/2- 2 c. cooked chicken (I use less chicken if I add more spinach)

8 oz. cream cheese

frozen or fresh spinach (I used about as much spinach as chicken... 1 1/2 c. ish)

lemon juice (I either cook the chicken in lemon juice or add it in when I mix the ingredients, probably 2-4 tbsp.)

italian seasoning

oregano

3+ tbsp. melted butter

2 cans crescent rolls or biscuits

For sauce:

2 cans cream of chicken soup

sour cream (about 1/2 c. or a little more)

milk (1- 1 1/2 c., or until desired thinness)

italian seasoning

oregano

For topping: (I used the leftover topping I had from making this ziti and it was awesome. You can also use italian breadcrumbs)

1 c. mozzarella cheese, shredded
1/4 c. Italian breadcrumbs
1 tablespoon romano cheese, grated
1 tablespoon parmesan cheese, grated
1 teaspoon fresh garlic, chopped
1 tablespoon vegetable oil
1 tablespoon fresh flat-leaf Italian parsley, chopped

Directions:

Preheat oven to 350 degrees. Mix topping ingredients and set aside. Soften cream cheese. Mix chicken, cream cheese, spinach, lemon juice, and seasonings (to taste) in a medium sized bowl. (I used frozen spinach and mixed it in without thawing it and it came out great.) Press crescent rolls flat and put even amounts of cream cheese filling onto rolls. Fold dough over and seal the edges to make mini looking calzones. Dip each roll into melted butter, then into ziti topping (or Italian breadcrumbs) and arrange side by side in 9X13 pan (I use round cake pans). Top with any remaining topping and bake uncovered for 20 min. or until dough has cooked through.

For sauce:

Mix cans of cream of chicken soup, sour cream, milk, and seasonings (to taste) over medium-high heat stirring occasionally.

Serve sauce over rolls and enjoy.

(The picture shown does not have ziti topping.)