- 6 oz cooked chicken breast, chopped
- 1 can crescent rolls
- 1 can cream of chicken soup
- 1/2 cup milk
- 1/2 cup cheese
-Preheat oven to 350. Lightly spray a 9×13-inch 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 tsp of soup mixture. Roll crescent rolls up.
-Spread approximately 1/3 cup of soup mixture in bottom of 9×13 dish. Place crescent rolls in dish.
-Pour remaining soup mixture over crescent rolls.
-Bake for 30 minutes or until bubbly.