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| Crescent rolls, chopped and cooked chicken (I simply boil chicken breasts and cut), cheddar cheese, cream of chicken soup (milk). |
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| Make soup in a medium saucepan using milk according to directions. |
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| Lay out one crescent roll at a time and place appx 3-4 bite sized pieces of chicken and appx 1Tbsp of cheese in the center of each triangle. |
| Gently roll up |
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| Seal edges by pinching the dough. (You will not get perfection, just make sure the filling cannot leak out) |
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| Place all of your rolls in a 9×13 dish and pour soup mixture over top ( salt and pepper as desired). |
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| Bake at 350 for 30 mins until crescents are golden brown |
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| Serve with mashed potatoes and your choice of veggies! |
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| A combination of buttery crescent roll, melted cheddar and juicy chicken…Mmmm… |
Crescent Chicken
(serves 6-8 rolls)
1 (8 or 6 jumbo count) package refrigerator crescent rolls
2 cups chopped cooked chicken
1 cup shredded cheddar cheese
1 can cream of chicken soup
1 can of milk (using soup can)
Preheat oven to 350
Prepare soup using milk and set aside. Separate crescent rolls. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling. Place in a 9×13 baking dish. Pour soup over rolls. Bake at 350 uncovered for 30 mins.
Enjoy!
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