1 (8 or 6 jumbo count) package refrigerator crescent rolls
2 cups chopped cooked chicken
1 cup shredded cheddar cheese
1 can cream of chicken soup
1 can of milk (using soup can)
Preheat oven to 350. Mix the soup and milk and heat on the stovetop. Separate crescent rolls. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling. Place in a 9×13 baking dish. Pour soup over rolls. Bake at 350 uncovered for 30 mins.
Submitted by Penny Curiel of Grovetown. If you have a quick and easy recipe to share, please send it to firstname.lastname@example.org. You'll get a cookbook if we use your recipe.
Posted by John Bryant at 8:08 AM
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Posted by John Bryant at 7:48 AM