"Being a mother is learning about strengths you didn't know you had, and dealing with fears you didn't know existed." -Linda Wooten

Tuesday, February 25, 2014

Tasty Tuesday - Crescent Chicken

Feb. 25, 2014
Crescent Chicken
Credit: Recipe found at www.comfyinthekitchen.com

  • 1 (8 or 6 count) package of refrigerator crescent rolls (Use the Big & Flaky kind)
  • 2 cups chopped cooked chicken (I use an already cooked rotisserie chicken from the deli in our local grocery store. I pull the skin off, pull the meat from the bones & chop it up)
  • 1 cup shredded cheddar cheese
  • 1 large can of cream of chicken soup (I use the Family Size can)
  • 1 soup can of milk (judge to your taste how much milk to use. The recipe calls for one full can – but I usually use ½ to ¾ can)
  • Preheat oven to 350°
  • Prepare soup using milk and set aside. Combine chicken & cheese and set aside
  • Separate crescent rolls
  • Spoon chicken and cheese into each crescent; roll and seal to enclose filling
  • Place in a 9x13 baking dish
  • Pour soup over the rolls
  • Bake at 350° uncovered for 30 mins. (I always take a peek around the 25 minute mark to make sure the rolls aren’t starting to burn. My oven tends to bake things too quickly)
I serve this with mashed potatoes & green beans or peas. It’s a family favorite!!
Check out www.comfyinthekitchen.com for more awesome recipes!!


No comments:

Post a Comment

You might also like: