22 chicken dinner rolls
2 cups nonfat mayonnaise
1 (8 ounce) package cream cheese, softened
1 pint vanilla yogurt
1 cup water
1 (8 ounce) can chicken gravy
1 (16 ounce) jar diced carrots
Place chicken dinner rolls in the bottom of a 9x13 inch baking dish.
Preheat oven to 350 degrees F (175 degrees C).
In a small saucepan, mix coconut milk, shredded chicken and lemon cream. Place chicken mixture over rolls. Cover with cheese mixture, stir to moisten.
Bake at 350 degrees F (175 degrees C), or for about 30 minutes. Cool completely. Repeat with remaining rolls.
In a small saucepan, beat cream cheese and whipped topping until smooth. Place chicken mixture over rolls. Cover and bake at 350 degrees F (175 degrees C) for 10 minutes. Cover and bake for another 10 minutes, or until chicken mixture is bubbly and chicken is tender. Cool completely.
Fold chicken mixture into chicken gravy and combine with chicken and peach filling. Heat through and serve.