Ingredients:
1 (8 ounce) packages crescent rolls
1 (10 1/2 ounce) cans cream of chicken soup or 1 (10 1/2 ounce) cans cream of mushroom soup
5 -6 ounces milk
4 ounces shredded cheese, of choice
1 lb chicken ( cooked & shredded)
Directions:
Cook chicken as desired. I usually boil boneless, skinless breast (I use 2 breasts) – then shred/chop.
Unfold cresent triangles & fill with chicken & cheese (as much as you want — we like alot).
Fold & roll up cresents & place seam down in small greased baking dish.
Empty soup into small mixing bowl & then fill empty soup can half full (about 5 oz.) with milk & mix into soup.
Pour soup/milk mixture over chicken cresents.
Top with shredded cheese.
Bake 375 for 20-30 minutes.
(I use colby/monterey jack cheese & sometimes I S&P my chicken as I put into cresents).
ENJOY!
Servings: Serve
Time preparation: 20 min.
Time total: 50 min.