 | | Directions |
- Preheat the oven to 350° F.
- Mix the soup, milk, and 1/2 cup each of the cheeses together in a bowl. Spread 2/3 cup of this mixture on the bottom of the casserole dish. Set the remaining aside.
- Open the crescents and spread them out flat. Add a spoonful of diced chicken to the wider end of each crescent roll. It takes about 1 cup of chicken per eight crescent rolls. Divide chicken evenly between them all.
- Spoon about a teaspoon of the soup mixture on top of each pile of chicken.
- Roll chicken up in the crescents, starting with the wide end. Place the rolled crescents in the casserole dish.
- Once all the stuffed crescents have been placed in the casserole dish, spoon the remaining soup mixture over them evenly.
- Sprinkle the remaining cheese over the top and place in the preheated oven. Bake for 30 to 35 minutes or until bubbly and lightly browned on top.
|
|
|
Prep Time: 60 minutes
Cook Time: 30 minutes
Container: Large casserole dish
Servings: 12
|  | | Ingredients | | - | | 3 cans crescent rolls (8 per roll) |
| - | | 2 cans cream of chicken soup |
| - | | 1 cup milk |
| - | | 1 cup shredded Cheddar chesse |
| - | | 1 cup shredded Mozzarella cheese |
| - | | 3 cups diced cooked chicken |
| |
| |
