Cheesy Chicken Crescent Rolls
Try this Cheesy Chicken Crescent Rolls recipe, or contribute your own.
- Preparing Time: 5 minutes
- Total Time: 25 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
slow cooker
- 1 can cream of chicken soup
- 1 cup sharp cheddar cheese shredded
- 2 chicken breasts cooked and shredded (i cook them in the slow cooker overnight, then skin and debone
- 1 tube crescent rolls 8 count
- 1 cup milk or buttermilk
- Carbohydrate 30.2844 g
- Cholesterol 120.31 mg
- Fat 27.1134 g
- Fiber 1.06399998664856 g
- Protein 44.5352 g
- Saturated Fat 11.39464 g
- Serving Size 1 1 Serving (417g)
- Sodium 1859.15 mg
- Sugar 29.2204000133514 g
- Trans Fat 3.36587 g
- Calories 551 calories
Preheat oven to 375 degrees. Spray 9×13 pan with Pam. Lay out crescent rolls in 4 sections on waxed paper. (Keep the triangles together to form a rectangle). Put shredded chicken and cheese on rolls and roll them up (like a short burrito). Mix cream of chicken soup and milk and heat on stovetop in a small pan until fairly smooth. (add any leftover chicken or cheese to this). Pour between crescent rolls in pan. (Be careful to pour around, not on top or they will be mushy!). Bake in oven for 15-20 minutes or until crescent rolls are cooked through and brown on top.
