Ingredients
8
8 servings
- •2 (10.5 ounce) cans condensed cream of chicken soup
- •2.5 cups milk
- •1 cup shredded Cheddar cheese, divided
- •2 (8 ounce) cans refrigerated crescent roll dough
- •1 (4 pound) whole chicken, cooked and deboned
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat condensed soup, milk, and 1/2 cup cheese in a large saucepan, stirring occasionally, over low heat.
- Meanwhile, separate crescent rolls into triangles on a work surface. Place some chicken onto the large end of each roll, top with a bit of cheese, and roll up. Place in a 9x13-inch baking dish. Pour 1/2 of the condensed soup mixture into the baking dish, not on the top of the rolls.
- Bake in the preheated oven until rolls rise slightly and lightly brown, 10 to 15 minutes.
- Pour remaining soup mixture into the baking dish, lay any remaining chicken on top, and sprinkle with any remaining cheese. Continue baking until rolls are browned and cheese has melted.
Nutritional Facts
Per 8 servings
- Calories: 872
- Carbohydrate: 31g
- Fat: 57g
- Protein: 54g
- Sugar: 8g
Related Recipes
Chicken Crescent Casserole
Cheesy Chicken Rolls
Chicken Pot Pie with Crescent Rolls
Salmon Crescent Rolls
Sausage and Crescent Roll Breakfast Casserole
Cream Cheese Squares
Mini Crescent Roll Burgers
Cheesy Beef Crescent Casserole
Chocolate-Filled Crescents
Ham and Cheese Crescent Roll-Ups
Crescent Breakfast Squares
