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Chicken Stuffed Crescents
Chicken Stuffed Crescents

Chicken Stuffed Crescents

1 Hr(s)
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1 serving
Original recipe yields 1 serving
1 can (6 count) crescent rolls
1-2 cups Kraft Shredded Cheddar/American Cheese
1-2 cups cut up chicken
1 can cream chicken soup
1 soup can of milk
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Let's Make It
Separate the crescent rolls individually. Take a pinch of cheese and chicken and put into the center of each individual crescent roll.
From the large end, roll up the crescent, with the point ending up in the center. (Optional, roll up the ends onto the crescent.) Bake in a 9x13 baking dish according to the crescent instructions.
While these are baking, add the soup and milk and warm them together. Once the crescents are baked, cover with the soup milk mixture. Any extra chicken, add to soup mixture. Sprinkle remaining cheese over the crescents. Bake until cheese is melted and bubbly (by warming the soup/milk this will cut down on the finished baking time.) Remove from oven, let sit about 15 minutes and you're ready to enjoy.
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