Sunday, September 30, 2007


This recipe was so easy and pretty yummy. It also got a good review from Chad!
I got the recipe from I did make one change with it. It says to pour the soup over the rolls and cook that way. Instead I warmed up the soup and milk on the stove and poured over the rolls when they were done cooking. I served it with corn casserole!

Cheesy Chicken Rolls
1 (8 ounce) can refrigerated crescent roll dough
4 slices processed American cheese, cut in half
4 cups cooked, boneless chicken breast halves, shredded
1 (10.5 ounce) can condensed cream of chicken soup
1 cup milk
1 cup shredded Cheddar cheese

1.Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch baking dish.
2.Unroll the dough; separate into 8 triangles. On the large end of the triangle place 1/2 piece of American cheese and 1/2 cup of shredded chicken. Roll the dough and seal the edges. Place in prepared dish.
3.In a small bowl combine the soup, milk and Cheddar cheese; pour over the stuffed rolls
4.Bake in preheated oven for 12 to 15 minutes, or until golden brown.

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