Crescent Chicken Rolls
Ingredients: Cream of Chicken, Cream of Mushroom, 2 cans white chicken, 2 cups shredded cheese, 1 can crescent rolls
Pour half of the can of Cream of Chicken into a bowl.
Pour half of the can of Cream of Mushroom into the same bowl.
Pour 1 cup of shredded cheese into the same bowl with the soups.
Stir it up.
Drain both cans of chicken.
Dump the chicken into the cream soups and cheese.
Stir it up. Then dump in a can of corn. Okay, kidding. Well, it wouldn’t be bad in this, but don’t worry, there’s no corn in this recipe.
Open your crescent rolls.
Lay out on your counter.
Spoon mixture on top and wrap into crescent shape (the best you can, this is a messy process).
Place in 9×13 glass dish (I didn’t spray mine and they stuck a little. Maybe use a little spray on the bottom first.
There they are, all eight of ’em. Leave room around each of them so they can puff up and brown.
Still have some of the mixture left over? I sure did.
Well, don’t cry over spilled milk. Clean it up. Then go back to your leftover chicken mixture.
Go ahead and dump in the remainder of the Cream of Chicken soup.
Then dump in the rest of the Cream of Mushroom soup. Now stir it all up! Go ahead and turn your oven on to 375º to start preheating.
Dump on top of the little crescent chicken rolls.
It should look something like this. Now put in a preheated 375º oven. Bake for 35 minutes.
Or until brown and bubbly, like this!
Here’s where the other cup of shredded cheese comes in. Sprinkle on top.
It should look something like this. Now put it back in the oven for 5 more minutes.
Or, until it’s hot and bubbly, like this!