1 can (8 count) crescent rolls
1 pack of boneless skinless chicken breasts
1 can of cream of chicken soup
1 cup milk
1 cup shredded cheddar cheese
Pre-heat oven to 350. Cube raw chicken in bite size pieces & season to taste. Roll out chescent rolls; fill with cubed chicken (about 1/2 breast each), and roll up. Place on a 9" x 13" baking dish. Mix last three ingredients and pour over crescent rolls and bake uncovered for 30-35 minutes.
YUM JANE! My kind of recipe! FOR REAL! We love us some crescent rolls around here! Thanks for sharing.
ReplyDeleteChristy's cakes in Statesboro did the cake! I was very impressed. My Lacy has stopped doing cakes for a bit, so I lucked up on this place in downtown Statesboro. :)
That sounds insanely wonderful and fattening!!! I think I must try!
ReplyDeleteThat looks dee-lish...maybe you need to open up a little cafe' in town...you know we might be getting Mexican Restaurant in town??
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