Ingredients:
1 (8 ounce) packages crescent rolls
2 cups chicken, cooked and cubed
1 -2 cup of shredded cheese ( I prefer Sharp Cheddar)
1 cup chicken broth
1 (10 3/4 ounce) cans cream of chicken soup ( low sodium/low fat is great!)
Directions:
Preheat oven to 350F.
Separate the crescent rolls into 8 triangles; flatten and stretch each one out.
Line an 8×8-inch pan with 4 of the triangles (keeping 2 triangles as a rectangle will help them to fit perfectly- you will end up with 2 rectangles in the bottom of the pan).
Sprinkle the chicken and most of the shredded cheese over the crescent”rectangles”.
Reserve some cheese for topping off the entire dish.
Create 2 more rectangles from the remaining 4 crescent triangles and place them on top of the chicken and cheese.
Mix together the chicken broth and the Cream of Chicken soup; pour over crescent rectangles.
Sprinkle any left-over cheese on top.
Bake at 350F for one hour, until the crescents are golden brown.
Cut into about 6 servings, or whatever number fits your family!
Enjoy!
Servings: 6
Time preparation: 0 min.
Time total: 60 min.