Effortless Chicken Crescent Rolls (Print Version)
# Ingredients:
01 -
8 oz crescent roll dough, straight from the tube.
02 -
1/4 cup of milk.
03 -
10.5 oz can of cream of mushroom soup.
04 -
1 cup of shredded cheddar cheese, split in half.
05 -
1 cup of cooked chicken, chopped into tiny pieces.
# Instructions:
01 -
Turn your oven on to 350°F.
02 -
Stir together the soup, milk, and half the shredded cheese. Spread it evenly in an 8-inch pan.
03 -
Mix the diced chicken with the rest of the cheese.
04 -
Separate the dough into triangles. Put a spoonful of the filling on the wider end, roll it up, and place it seam-side down in the sauce.
05 -
Stick it in the oven uncovered for 25 minutes or until the tops are golden and the sauce is bubbling.
# Notes:
01 -
The bottoms of the rolls will be soft, like dumplings. You can swap in different cream soups or bake the rolls by themselves first for crispier bottoms. Any type of cooked chicken works fine.