comfyinthekitchen.com
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.
Made this a couple of weeks ago and my family liked it really well. The chicken was nested in the crescent rolls alongside cheese (for my casserole I used motzerella cheese) and the gravy was very creamy but did not make the bread mushy. Very tastey and filling. I doubled the recipe because I have a larger family to feed, but I did have a few leftover. This meal is also a frugal meal as it only took a couple of chicken breasts to fill all those crescent rolls. This will definitely be a do over meal for us. Check out comfyinthekitchen.com for lots of pics along side the directions.
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