Creamy Chicken Stuffed Crescents |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Very quick & simple dish that your whole family should enjoy! I usually serve with rice. I have been making this recipe so long I dont follow a recipe & which is why I dont know exact amounts. I think I made the directions clear though:). I think this is one of those recipes I just threw together or I may have read it somewhere & altered for me all I know is it was one of those recipes I first tried when I was pregnant & couldnt get enough of it! :) Ingredients:
1 (8 ounce) package crescent rolls |
1 (10 1/2 ounce) can cream of chicken soup or 1 (10 1/2 ounce) can cream of mushroom soup |
5 -6 ounces milk |
4 ounces shredded cheese, of choice |
1 lb chicken (cooked & shredded) |
Directions:
1. Cook chicken as desired. I usually boil boneless, skinless breast (I use 2 breasts) - then shred/chop.
2. Unfold cresent triangles & fill with chicken & cheese (as much as you want - we like alot).
3. Fold & roll up cresents & place seam down in small greased baking dish.
4. Empty soup into small mixing bowl & then fill empty soup can half full (about 5 oz.) with milk & mix into soup.
5. Pour soup/milk mixture over chicken cresents.
6. Top with shredded cheese.
7. Bake 375 for 20-30 minutes.
8. (I use colby/monterey jack cheese & sometimes I S&P my chicken as I put into cresents).
9. ENJOY!
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