Crescent Chicken

So I created a menu for this week on things to make for dinner. Then Tuesday night happened. I went to make dinner when I realized the recipe I was going to make I was missing a few key ingredients. So then I’m searching high and low for a recipe to make. That’s when I stumbled onto the Crescent Chicken recipe. It only had a few ingredients which is always a plus for me and it looked easy to make. I don’t think I made them as perfect as they looked on the website but I’m not trying to be a world class chef and Chad is not rating the presentation of his dinners so I was okay with the fact it came out kinda sloppy. The verdict? We loved it. Well Chad loved it and I liked it. My only complaint was the meal had a lot of sodium which I could taste and that kinda bothered me but it wouldn’t stop me from making it again. I also had some as leftovers and it tasted just as good the next day!

I think the website I got this recipe from has way better pictures then the ones I took. So please check out how delicious this meal looks. Please click here to view the recipe.

Crescent Chicken
1 (8 or 6 jumbo count) package refrigerator crescent rolls
2 cups chopped cooked chicken
1 cup shredded cheddar cheese
1 can cream of chicken soup
1 can of milk (using soup can)
Preheat oven to 350
Prepare soup using milk and set aside. Separate crescent rolls. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling. Place in a 9×13 baking dish. Pour soup over rolls. Bake at 350 uncovered for 30 mins.
Recipe in Pictures
Cream of chicken and milk cooking on the stove
Crescent roll with chicken…I think the chicken is supposed to be more shredded like 
Add some cheese
Before entering the oven
Finished Product
A very blurry picture of the inside of this meal
Happy Cooking!!!

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