FB Source: Sheyrl Colclough
Ingredients:
2 boneless skinless chicken breast
2 cans of refrigerated crescent rolls
26 oz can cream of chicken soup
1 cup cheddar cheese
Directions:
2 boneless skinless chicken breast
2 cans of refrigerated crescent rolls
26 oz can cream of chicken soup
1 cup cheddar cheese
Directions:
- Boil chicken breast, then shred.
- Roll out each individual crescent. Place about a Tbsp of shredded chicken in center and roll it up.
- Bake on 350 for about 10-15 minutes until just starting to turn golden.
- Pour soup mixture over the top bake an additional 10 min.
- Top with cheddar cheese and bake for 10 more minutes.
Stacie says: "2 chicken breasts shredded make for VERY full crescent rolls. I use 23 oz (pre-cook weight) of chicken, cooked and shredded, and STILL have enough for another batch, so we'll be making this again this week. I also used half the soup, and mixed in equal amounts of milk with it. I saved the rest for the next batch I make this week."
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