Crescent rolls, chopped and cooked chicken (I simply boil chicken breasts and cut), cheddar cheese, cream of chicken soup (milk). |
Make soup in a medium saucepan using milk according to directions. |
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 |
Seal edges by pinching the dough. (You will not get perfection, just make sure the filling cannot leak out) |
Place all of your rolls in a 9×13 dish and pour soup mixture over top ( salt and pepper as desired). |
Bake at 350 for 30 mins until crescents are golden brown |
Serve with mashed potatoes and your choice of veggies! |
A combination of buttery crescent roll, melted cheddar and juicy chicken…Mmmm… |
Anchor Hocking Glass Bake ‘N Take 9 Inch x 13 Inch Dish With Snap On Cover
- 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.