Simple Suppers Cheesy Chicken Crescents
Angela Duell
This recipe is from a church cookbook given to me by a sorority sister from college. Both my husband and son LOVE this dish. It has been made MANY times at my home! Prep/Cook Time: 20 minutes to prep and 20 to 25 mintues to bake. Ingredients: 1 pound cooked boneless chicken breasts or tenders, cut into pieces 1/2 cup shredded cheddar cheese 1 can Pillsbury crescent rolls 1 can Campbell’s Cream of Chicken Soup 1 cup of milk Directions: Preheat oven to 375 degrees. Lightly coat a 9 X 13 inch baking dish with cooking spray. Mix cooked chicken and 2 to 3 tablespoons of cheese. Separate crescent rolls. Place 2 tablespoons of chicken and cheese mixture on the wide end of the crescent and roll up. Prepare the remaining crescent rolls in the same way. Place them in the prepared baking dish. If there is any remaining chicken, it can be scattered between the crescent rolls in the baking dish. In a saucepan, mix the cream of chicken soup, milk, and 1/4 cup of the cheddar cheese. Heat until the cheese melts. Pour the soup over the crescent rolls in the baking dish. Bake for 20 to 25 minutes or until the crescent rolls are browned on top. Sprinkle with the remaining cheese and bake for about 5 more minutes. Serves 3 to 4.
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