• 8servings
  • 15minutes
  • 872calories

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Nutrition Info . . .

MineralsIodine, Potassium

Ingredients Jump to Instructions ↓

  1. 1 (4 pound) whole chicken, cooked and deboned

  2. 2 (10 3/4 ounce) cans condensed cream of chicken soup

  3. 2 1/2 cups milk

  4. 1 cup shredded Cheddar cheese

  5. 2 (8 ounce) cans refrigerated crescent roll dough

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. In a large saucepan heat cream of chicken soup, milk and 4 ounces of the cheese over low heat. Meanwhile, separate crescent rolls into triangles. Place some chicken onto the large end of each roll and top with a little cheese. Roll up and place in a 9x13 inch baking dish. Pour 1/2 of soup mixture directly into the baking dish, not on top of the rolls.

  3. Bake at 350 degrees F (175 degrees C) for about 10 to 15 minutes, or until rolls rise slightly and are lightly browned.

  4. Pour the remaining 1/2 of the soup mixture into the dish, laying any leftover chicken meat on top, and sprinkle with any remaining cheese. Return to oven until rolls are browned and cheese has melted.


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