February 2, 2010

Cheesy Chicken

This is one of my favorite recipes! My mother-in-law makes this and it is easy and super tasty! It is pictured here with mixed veggies, stewed tomatoes and rice. You have to serve this entree with a lot of filling sides because it will be gone too quickly if you only make one or two. Enjoy!

Cooked chicken (about 1 1/2 cups best from the crockpot or roasted)
about 1 to 1 1/2 cups of shredded cheddar cheese
1 - 8oz. can of crescent rolls
1 can of cream of mushroom soup
1 cup of milk (preferably whole)

Preheat the oven to 375 degrees F. Combine chicken and 1 cup of cheese in a bowl. Separate the crescent rolls into 8 triangles. Place a heaping ball of mixture on the dough and roll up the crescent around it. Set aside. Combine the soup, milk and remaining cheese in the bottom of a stoneware cookie sheet or glass casserole pan. Arrange the crescents on top of the soup mixture and bake for 20 - 30 minutes or until golden brown. It makes 8 stuffed cheesy chicken rolls.

I'm getting hungry already! :-)

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