2 cups shredded Cheddar cheese
1 (10 ounce) package cream cheese, softened
1 (8 ounce) can cream of chicken soup
1 (4 ounce) can canned chicken breast meat
1 (3 ounce) package cream cheese mix
2 eggs
1 cup milk
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried sage
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon dried marjoram
1/4 teaspoon dried sage
1/4 teaspoon dried tarragon
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, mix shredded cheese, cream cheese, chicken soup, canned chicken, cream cheese mix, eggs, milk, paprika, garlic powder, parsley, sage, salt, thyme, rosemary, marjoram, and tarragon. Mix well.
Place rolls in a 9x13 inch baking dish. Bake in preheated oven for 45 minutes, or until bubbly and golden brown. Roll in pepper.