Cheesy Chicken Crescents
Source of Recipe
Alynda Long
List of Ingredients
1 can crescent rolls
1 large can white meat chicken (about 12 ounces of
meat) or you can
use left over chicken meat - chopped up
2 cups (give or take 1/2 cup) shredded cheddar cheese
1 can cream of chicken or celery or mushroom soup
enough milk to fill the can of soup
Recipe
Preheat oven to about 375 degrees
heat soup and milk in a sauce pan over low - medium
low heat, add a
small handful of cheese (1/4 cup or so)
unwrap the crescent rolls, work with one at a time. In
the larger
section of the triangle, place some chicken and cheese
(enough to
cover the area - just use your best judgement so
you'll have enough
for the rest of the triangles...there should be eight
total) wrap up
the triangle and tuck the sides together to "seal" it
together.
Place in a casserole dish that's been lightly sprayed
with
pam/cooking oil.
Repeat the process. Add any left over chicken or
cheese to the soup
mixture. This will become your gravy. Once the "gravy"
ingredients
have heated and are combined, spoon a little over each
crescent.
Place in the oven for about 20 minutes. Check the
progress
periodically. If, at 20 minutes, it isn't browning,
then raise the
temp to 400 degrees for 3-5 minutes. The tops of the
crescents
should be golden brown.
Take out of oven and let set for 3-5 minutes before
serving. Put the
remaining "gravy" into a bowl and serve over potatoes
and crescent
rolls.
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