Saturday, June 4, 2011

Crescent Chicken

I made this for dinner tonight and it was oh-so delicious!! There were about 3 rolls leftover and Ryan and the kids ate them while I was at the store! Looks like we found a new staple meal around here! I got this recipe from Comfy in the Kitchen.  You could easily already have all the ingredients in your house! :-D
Crescent Chicken

(serves 6-8 rolls)

1 (8 or 6 jumbo count) package refrigerator crescent rolls (I used generic brand and they worked just fine!)

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 according to the can directions and set aside. Separate crescent rolls. Spoon chicken and cheese onto each crescent; lightly roll and seal to enclose filling. It won't be perfect...just as long as the filling can't come out.  Place in a 9x13 baking dish. Pour soup over rolls. Salt and pepper to taste.  Bake uncovered for 30 mins or until rolls are golden brown. Let the dish sit for a few minute after taking it out of the oven so the soup can thicken a little.  Serve with a vegetable and mashed potatoes (the soup makes a wonderful gravy!). YUM!

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