Well, I had another Pinterest Win with this one. Furthermore, the Rocket Scientist said this one should go on the regular rotation cycle! I could not agree more.
I obviously found this recipe on Pinterest – did some digging to find the original site where it was posted. The Comfy in the Kitchen blog is awesome. I could spend days just searching through and looking at recipes. Yes, I know...I’m a food nerd – I’m ok with that! Head over there and take a look – you won’t be disappointed.
Of course, my mind came up with a few ways I might change it up a bit. I use regular crescent rolls and I think next time I will try the jumbo size; mostly because I want to shove more cheesy-chicken goodness into those rolls! I also had a thought that perhaps I may try a sweet twist – thinking some apple pie filling and caramel sauce drizzled on top ½ way through the baking.
The one this you will notice as I post more and more on Love to Cook – I adore, and am a FREAK when using my Temp-tations cookware/serve ware. I LOVE IT! Seriously…no one needs to offer me anything to sing the praises of this amazingly beautiful and functional cookware. I wish I could afford it all – but for now I settle for adding to my collection a few times a year (the pattern I love it the Old World in blue/cobalt)
Alright – enough blabbering and on with the food!
Original Recipe Credit goes to Janelle Nehrenz, posted over at Comfy in the Kitchen, (link HERE).
Prep time: 10 mins
Cook time: 30 mins
- 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.