Cheesy Chicken Crescent Supper
2 cups chicken, cut into small cubes (leftover chicken breast, a roasted chicken, etc.)
2 cups shredded cheddar or American cheese, separated
1 10.5 oz. can condensed cream of chicken soup
1 cup milk
1 8-ounce can Pillsbury refrigerated crescent rolls
Salt and pepper to taste
Cell Phone Pic - Yum!
Preheat oven to 350 and grease a 9x13 inch pan. In a large bowl, mix the chicken and 1 cup of the cheese, and the salt and pepper. Set aside. In a small saucepan, heat condensed soup, milk, and 1/2 c of the cheese. Heat over medium heat until cheese melts and sauce simmers.
Spread a thin layer of sauce over the bottom of the pan. Reserve the remaining sauce. Open the crescent rolls, separate into individual triangles. Place 2 tbsp. of the chicken mixture on a triangle, and roll it up into a crescent shape with the chicken mixture inside. Place on top of the sauce in the pan. Repeat, and line up all of your crescents in the pan about 1 inch apart. Sprinkle remaining 1/2 cup of cheese on top.
Another Camera Phone Pic - too hungry for real photos :-)Bake for 20-25 minutes or until crescents are puffy and lightly browned. Sprincle remaining 1/2 cup of cheese over the top and return to oven for 5 minutes until melted. Serve with remaining sauce, and enjoy!