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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I love chicken,I love cheddar cheese, what more is there to say. My sister Mo passed this one around to the rest of the family and we all love it. Ingredients:
2 cans cream of chicken soup |
2 cups milk |
2 1/2 cups cheddar cheese, shredded |
2 cups peas and carrots, frozen |
4 cups chicken, diced and cooked |
2 (8 ounce) cans crescent rolls |
Directions:
1. In a medium sauce pan: Combine soup- milk- 2 cups shredded cheese.
2. Heat through until cheese melts.
3. Add peas and carrots.
4. Pour into ungreased 9X13 pan.
5. Place pieces of chicken onto wide end of crescent rolls and roll over.
6. Bake 375 for 20-30 minutes.
7. Sprinkle with remaining cheese.
8. Bake 5-10 minutes more.
9. Sprinkle a little paprika and parsely.
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