Ingredients:

6- oz cooked chopped chicken breast (approximately 1 to 1-1/2 cups)

1 (8-oz) can refrigerated crescent rolls

1 (10.75-oz) can cream of chicken soup

½ cup milk

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½ cup shredded cheddar cheese

Instructions:

1 – Preheat oven to 350°F. Lightly spray a 9×13-inch pan with cooking spray.

2 – Mix together milk, soup and cheese – set aside.

3 – 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.

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4 – 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.

5 – Bake for 30 minutes or until bubbly.

Notes:

Can freeze leftovers for a quick meal later.

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