Chicken Crescent Rolls (Print Version)
# Ingredients:
01 -
One can (10.5 oz) creamy mushroom soup.
02 -
A cup of cooked chicken, chopped small.
03 -
1/4 cup of milk.
04 -
8 oz package of crescent roll dough.
05 -
1 cup shredded cheddar, split in half.
# Instructions:
01 -
Preheat your oven to 350°F.
02 -
Stir together the soup, milk, and half the cheese. Spread this mix in a small square baking dish (about 8 inches).
03 -
Mix up the chicken with the rest of the shredded cheese.
04 -
Lay out dough triangles. Put a spoonful or two of chicken mix on the wide end. Roll it up and set it seam-side down in the sauce.
05 -
Bake for around 25 minutes until the top gets golden and the sauce is bubbling.
# Notes:
01 -
The bottoms stay soft, almost like dumplings. Use any type of cooked chicken you prefer. For crispy bottoms, bake the rolls by themselves first. You can swap in different cream soups for variety.