Crescent Chicken
1
(8 or 6 jumbo count) package refrigerator crescent rolls
2
cups chopped cooked chicken
1
cup shredded cheddar cheese
1
can cream of chicken soup
1
can of milk (using soup can)
Preheat
oven to 350
Prepare
soup using milk and set aside. Separate crescent rolls. Spoon chicken and
cheese onto each crescent; roll and seal to enclose filling. Place in a 9×13
baking dish. Pour soup over rolls. Bake at 350 uncovered for 30 mins.
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