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- 6 oz cooked chicken breast, chopped
- 1 can crescent rolls
- 1 can cream of chicken soup
- 1/2 cup milk
- 1/2 cup cheese
Preheat oven to 350. Lightly spray a 9×13-inch pan with cooking spray.
Mix together milk, soup and cheese – set aside. Separate crescent rolls into 8 triangles.
Top the large part of the crescent triangle with the chopped chicken.
Top each crescent roll with 1 tsp of soup mixture.
Roll crescent rolls up. Spread approximately 1/3 cup of soup mixture in bottom of 9×13 dish.
Place crescent rolls in dish.
Pour remaining soup mixture over crescent rolls.
Bake for 30 minutes or until bubbly.
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