1 can cream of chicken soup*
1 c. milk
2 c. shredded cheddar cheese
1 can (8 ct) refrigerated crescent rolls
Cook chicken. Pull apart into bite size pieces. Mix with 1 c. cheese. Unroll and separate crescents from package. Roll chicken mixture into crescent rolls. Place in sprayed dish. Combine soup, milk, and remaining cheese. Pour over rolls. Bake at 375 for 25 minutes, until done. (If you double the recipe you'll need to cook it longer, about 40-45 minutes total, or the crescents will still be doughy). This is one of my daughter's favorites!
*May also substitute cream of mushroom soup
Cook chicken. Pull apart into bite size pieces. Mix with 1 c. cheese. Unroll and separate crescents from package. Roll chicken mixture into crescent rolls. Place in sprayed dish. Combine soup, milk, and remaining cheese. Pour over rolls. Bake at 375 for 25 minutes, until done. (If you double the recipe you'll need to cook it longer, about 40-45 minutes total, or the crescents will still be doughy). This is one of my daughter's favorites!
*May also substitute cream of mushroom soup
1st picture: all rolled up; 2nd picture: covered with cheese mixture; 3rd picture: right out of the oven; 4th picture: ready to eat!
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