I spend hours upon hours a week pinning and printing delicious looking recipes to try. Don't you?
I SOMETIMES actually try the recipes I print, lol.
This recipe is one of those times that I printed, tried, and LOVED the recipe.
I found this recipe over at Comfy in the Kitchen via Pinterest and just had to give it a try.
I really do try to make dinner from scratch every night if I can and some nights it just seems like there's never enough time so this recipe was perfect for a quick throw together and bake.
I sure could use another dozen or two of these types of recipes, couldn't you?
Here's what you need:
1 tube of crescent rolls, I use Pillsbury
2 cups cooked chicken, diced, a rotisserie chicken is just fine
8 oz. package of pre-shredded Colby Jack cheese
1 - 10.75 oz. can of cream of chicken Soup
1 can of milk (use the soup can)
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with cooking spray and set aside.
In a 4 cup measuring cup or bowl whisk together the cream of chicken soup and milk and microwave on high for 1-1/2 minutes. Set aside.
Chop the chicken into bite sized pieces.
Separate crescent rolls on a piece of parchment paper.
Fill each triangle with a scoop of chicken then top with a scoop of cheese.
Roll, folding in the sides as you go, and seal to enclose the filling.
Place in the baking dish seam side down and pour the soup mix over the top of the crescents.
Bake for 30 minutes uncovered then top with the remaining cheese and place back in oven just until cheese is melted 2 - 4 minutes.
Great with a veggie and side salad!
Cheesy Crescent Chicken Rolls
cipe slightly adapted from: Comfy in the Kitchen