Monday, August 29, 2011


2 c. shredded Mild Cheddar cheese
1 1/2 - 2 lbs. boneless chicken breasts
1 can cream of chicken soup
1 c. milk
1 pkg. 8 crescent rolls

Sauce: Heat 1 cup cheese, soup and milk until cheese melts.

Cook chicken and chop or shred in small pieces. Put approximately 1 tablespoon cheese and 1 tablespoon chicken in each crescent roll. Roll up. Pour half of sauce over bottom of 8x12 inch cake pan. Place rolls in pan, pour remaining sauce over roll and also remaining chicken and cheese over top of sauce. Bake at 350 degrees until rolls are done.

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