- 1 (4 pound) whole chicken, cooked and deboned
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 2 1/2 cups milk
- 1 cup shredded Cheddar cheese
- 2 (8 ounce) cans refrigerated crescent roll dough
- Preheat oven to 350 degrees F (175 degrees C).
- In a large saucepan heat cream of chicken soup, milk and 4 ounces of the cheese over low heat. Meanwhile, separate crescent rolls into triangles. Place some chicken onto the large end of each roll and top with a little cheese. Roll up and place in a 9x13 inch baking dish. Pour 1/2 of soup mixture directly into the baking dish, not on top of the rolls.
- Bake at 350 degrees F (175 degrees C) for about 10 to 15 minutes, or until rolls rise slightly and are lightly browned.
- Pour the remaining 1/2 of the soup mixture into the dish, laying any leftover chicken meat on top, and sprinkle with any remaining cheese. Return to oven until rolls are browned and cheese has melted.
04/08/2017
recipepes.com
chicken and cheese crescents, recipe
PT15M
PT1H
5
455 calories
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