Ingredients:
1 can cream of mushroom soup
1 can cream of chicken soup
1 whole chicken, cooked and shredded
2 packages pilsbury’c crescent rolls
1 -2 cup reserved chicken broth or 1 can broth
salt
pepper
cajun seasoning
Directions:
Place chicken in a large stock pot and boil in seasoned water until chicken begins to separate from the bones.
**Reserve1-2 cups of chicken broth and set aside.
(Unless have purchased a can of chicken broth).
Preheat oven 375 degrees.
Once cooled; remove chicken completely from bone and separate it into small pieces.
Season with salt, pepper and cajun spices.
Empty cans of soup into a bowl, then add the reserved broth to the mixture.
Season with salt and pepper.
Mix the three together thoroughly.
Open packages of crescent rolls and lay out on a dry surface.
Add your chicken to the dough and roll up in the same fashion as a regular crescent roll.
Place in a casserole dish, approximately 9×13 or larger.
Once you have stuffed every crescent with all of your chicken (if they seem overly stuffed you might also sprinkle a little of the remaining chicken around the crescents), pour your soup/broth mixture over all the crescents in the dish.
Cook for apporoximately 15-23 minutes– until you see the tops of the crescents brown and the liquids bubble.
(careful not to burn the tops of the crescents) Serve over a bed of rice with steamed vegetables and VOILA!
Servings: 8
Time preparation: 60 min.
Time total: 83 min.