Friday, October 12, 2012

Crescent Chicken

 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)

  • 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.
                                              Before the oven

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.

I highly suggest trying these, they are even a hit with the kids! 

No comments:

Recent Comments

Recent Posts