 |
Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 6 |
|
If you love chicken and cheese then you will love this recipe! It has been a long time hit with family and friends. I've passed it on to almost every person who has tried it for them to cook it themselves. Enjoy! Ingredients:
2 (8 ounce) packages pillsbury refrigerated crescent dinner rolls (makes 16 rolls-low fat version is just as good) |
2 cups skim milk or 2 cups low-fat milk |
1 (8 ounce) bag shredded kraft sharp 2% cheddar cheese |
1 1/2-2 lbs chicken breasts |
2 (10 ounce) cans cream of chicken soup (reduced fat is just as good) |
Directions:
1. Boil chicken until fully cooked.
2. Let cool; cut into small pieces.
3. Mix 1/2 cheese and chicken pieces together.
4. Unroll crescent rolls (1 package at a time, keep refrigerated until then or they get sticky).
5. Roll up chicken and cheese in side rolls.
6. Simmer 1 can cream of chicken soup, 1 cup of milk and 1 cup of cheese until cheese is melted.
7. Pour soup mixture in pan to coat and place roll ups on top. Pour additional soup mixture on top of rolls.
8. Bake at 375°F for 45-60 minutes depending on number of roll ups.
9. Make additional soup mixture to top rolls ups.
|
|