Chicken Crescent Rolls (Print Version)
# Ingredients:
01 -
8 oz tube of crescent rolls.
02 -
1/4 cup milk.
03 -
10.5 oz can of cream of mushroom soup.
04 -
1 cup shredded cheddar, split.
05 -
1 cup cooked chicken, chopped small.
# Instructions:
01 -
Turn the oven on to 350°F to warm up.
02 -
Stir together milk, soup, and half the cheese. Spread this in an 8-inch baking pan.
03 -
Combine the rest of the cheese with the chicken.
04 -
Lay out dough in triangles. Place 1 to 2 spoonfuls of filling on each. Roll from the wide side and position them seam-side down in the dish with the sauce.
05 -
Leave uncovered and bake for about 25 minutes until the tops are golden and you see bubbling around the edges.
# Notes:
01 -
The bottoms stay soft, almost like dumplings. Any cooked chicken works fine. For crispy bottoms, bake rolls alone first. You can swap in other cream soup flavors.