Last week I mentioned I’d share the recipe for one of my pictures I posted on the 12 on 12 challenge.
- 1 can of Pillsbury Crescent Rolls, we prefer the Garlic Butter ones for some extra flavor
- 2 Chicken Breasts
- 1 can of Cream of Chicken soup, we prefer Campbell’s Healthy Request
- dollop of butter
- some shredded mild cheddar
Cook your chicken breasts by baking or boiling. I prefer to throw them in one of those oven bags so they are moist and tender. Shred and chop up the chicken breasts. In a saucepan heat up the cream of chicken soup, butter, and a handful or two of shredded cheese. While that is heating, unroll your crescent rolls, lay your chopped chicken on the dough, roll it up like you normally would. I do a line of the heated mixture down two sides of a 9x13 casserole dish. Lay your stuffed crescent rolls on the lines. Then put one spoonful of the mixture on top of each crescent. If you have leftover just dump it. I then sprinkle some more cheese on top of the whole dish. Bake @ 350 for 20-25 minutes.
I promise this will be a big hit!