Ingredients
Equipment
Method
- Preheat your oven to 350°F. Lightly spray a 9x13-inch baking dish with non-stick cooking spray to ensure easy cleanup.
- In a medium mixing bowl, whisk together the milk, cream of chicken soup, and shredded cheddar cheese until well combined. Set this mixture aside.1 can Unsalted Cream of Chicken Soup, 1/2 cup milk, 1/2 cup shredded cheddar cheese
- Open the can of crescent rolls and separate the dough into eight individual triangles. Place a portion of the chopped chicken onto the wide end of each triangle. Spoon approximately 1 teaspoon of the soup mixture over the chicken on each roll.6 oz cooked chopped chicken breast, 1 can refrigerated crescent rolls
- Carefully roll up each crescent triangle, starting from the wide end and moving toward the point. Spread about 1/3 cup of the remaining soup mixture across the bottom of your prepared baking dish. Place the rolled crescents into the dish.
- Pour the remaining soup and cheese mixture evenly over the top of the crescent rolls. Place the dish in the oven and bake for 25 to 30 minutes, or until the sauce is bubbly and the crescent rolls are golden brown.
Notes
To get the best results, consider using unsalted cream of chicken soup to control sodium levels and shred your own cheddar cheese for a smoother melt. For a time-saving hack, use a store-bought rotisserie chicken and simply shred the breast meat while it is still warm.
