Thursday, August 25, 2011

Recipe: Cheesy Chicken

Recipes: Cheesy Chicken

2 chicken breasts cooked and shredded (I cook them in the slow cooker overnight, then skin and debone)
1 8 count crescent rolls
1 can cream of chicken soup
1 cup milk or buttermilk
1 cup shredded sharp cheddar cheese

***(note: my kids LOVE these, so I double the recipe, and we rarely have leftovers. You will have to experiment to see if you want the extra gravy. Too much makes them mushy, but the family loves it, so sometimes I bake each batch in a separate pan. Everyone gets enough and has all the gravy they want, without any mush. I have also used the garlic flavored crescent rolls, and my husband prefers those)***

Preheat oven to 375 degress. Spray 9x13 pan with Pam. Lay out crescent rolls in 4 sections on waxed paper. (Keep the triangles together to form a rectangle). Put shredded chicken and cheese on rolls and roll them up (like a short burrito). Mix cream of chicken soup and milk and heat on stovetop in a small pan until fairly smooth. (add any leftover chicken or cheese to this). Pour between crescent rolls in pan. (Be careful to pour around, not on top or they will be mushy!). Bake in oven for 15-20 minutes or until crescent rolls are cooked through and brown on top.


Beau said...

thanks for the kid friendly recipe!!

Aimee said...

Sounds yummy. Can't wait to try it.

Paula Robinson said...

Yum yum... cant wait to try this.