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Ingredients
8 Ounces chicken thighs, cooked and chopped
1 Can refrigerated crescent rolls
1 (10 3/4 oz) Can cream of chicken soup
1/2 Cup milk
1/2 Cup shredded cheddar cheese
Instructions
Preheat oven to 350�F. Lightly spray a 9" x 13" pan with cooking spray.
Mix together milk, soup and cheese, set aside.
Separate crescent rolls into 8 triangles. Top the large part of the crescent triangle with the chopped chicken. Top each crescent roll with 1 teaspoon of soup mixture and roll crescent rolls up.
Spread approximately 1/3 cup of soup mixture in bottom of the prepared pan. Place crescent rolls in dish. Pour remaining soup mixture over crescent rolls.
Bake in preheated oven for 30 minutes or until bubbly.