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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Esay and delicious Chicken Casserole with a nice Cheddar cheese topping. Try it with leftover Turkey at Thanksgiving time too! Ingredients:
1 lb boneless skinless chicken breast |
2 cans cream of chicken soup |
2 cups shredded cheddar cheese |
2 cans pillsbury refrigerated crescent dinner rolls |
salt |
black pepper |
1 cup shredded cheddar cheese (, topping) |
Directions:
1. Boil the Chicken Breasts for 20 minutes, or until they are completely cooked.
2. Remove them from the boiling water and let them cool.
3. Once they have cooled, cut them into bite size pieces.
4. Combined the Cooked Chicken, Cream of Chicken Soup, 2 Cup of Shredded Cheddar Cheese, Salt and Black pepper in a large bowl and mix well.
5. Remove the Crescent Rolls from the cans, separate them into the pre-cut triangles and roll them out slightly.
6. Put 2 Heaping tablespoons of the chicken mixture in the middle of the triangle and fold the crescent rolls up.
7. (The rolls should be overstuffed.) Put the rolls in a baking dish, seam side down.
8. Put any remaining chicken mixture around the rolls.
9. Bake in a 350 degree oven for 25 minutes or until the tops of the crescent rolls are golden brown, remove, and cover the rolls with the other cup of Shredded Cheddar Cheese.
10. Return to the oven for an additional 10 minutes.
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