May 30, 2012

Crescent Chicken

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I found this super easy recipe on Pinterest, of course, and we love it.  I've changed it up a little bit to suit our tastes, though.  We like a little kick, so I've added paprika and sour cream.

Image and Recipe via Comfy In the Kitchen


1 (8 or 6 jumbo count) package refrigerator crescent rolls
2 cups chopped cooked chicken (about 2 - 3 breasts)
1 cup shredded cheddar cheese
1 can cream of chicken soup
1 soup can of milk (If you don't have milk on hand, use 1/2 can of water and 1/2 cup of sour cream)

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. Sprinkle with paprika to taste.  
Bake at 350 uncovered for 30 mins.

Serves 2 - 4

Price per serving ~ $2 per person

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