1 13-ounce can of chicken breast, diced
(or 1-3/4 cups of cooked, cubed chicken)
1/2-cup of shredded cheddar cheese
1 8-ounce can of crescent rolls
1 10-1/2-ounce can of cream of chicken soup
1 can of milk
In small bowl combine the diced chicken and 2 tablespoons of cheese. Separate
the crescent dough into 8 triangles. Place about 3 tablespoons chicken mixture
on the wide end of each triangle. Roll them up from the wide end.
In a medium saucepan, combine the soup, milk and 1/4-cup of the cheese. Heat
until the cheese melts. Pour half of the soup mixture into an ungreased 9 x 13
baking dish. Arrange filled crescents over hot soup mixture. Bake 20 to 25
minutes at 375 degrees or until the rolls are golden brown. Pour the remaining
sauce over the top and sprinkle with the remaining cheese. Return the baking
dish to the oven for 5 to 10 minutes. Makes 4 to 5 servings.
|The Main Courses Chef presents ...
Cheesy Chicken Crescent Rolls
at The Fatted Café