Ingredients:
- 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)
Directions:
- 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!!
Enjoy!!
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