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!