Loving this recipe.I have made this several ( hundred) times now and it's still a family favorite!! It was wonderful! I boiled the chicken ( whole leg quarters) with some broth, wine, carrots, garlic, sage, and onion. But any rotisserie chicken will do.
Comfy in the Kitchen's Crescent Chicken ( with minor adjustments)
I highly suggest trying these, they are even a hit with the kids!
Comfy in the Kitchen's Crescent Chicken ( with minor adjustments)
- 1 1/2 (8 or 6 jumbo count) packages refrigerator crescent rolls
- 2 cups chopped cooked chicken
- 1 cup shredded cheddar cheese
- 2 cans cream of chicken soup
- 1 1/2 can of milk (using soup can)
- Preheat oven to 350
- Prepare soup using milk and set aside.
- 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.
Baking and browning, smells so good!
* My notes*
Made a whole 13x9 pan)
After shredding the chicken I added Old Bay seasoning, a pinch of celery seed, and some poultry seasoning to the chicken for added flavor. I also added white wine, parsley, garlic powder and salt and pepper to the sauce.
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