3-4 large chicken breasts
2 cans cream of chicken soup
2 cups shredded cheese
1 cup of milk
2 packs of butter crescent rolls
Boil chicken breast until cooked. Drain chicken and shred with a fork.
In small pot mix 2 cans of cream of chicken soup and 1 cup of milk. Cook on medium low heat until well blended and hot.
Open crescent rolls and spread out triangle pieces. Place a small
amount of shredded chicken and 2 tablespoons of shredded cheese on each
crescent roll folding left side of crescent to center and right side of
crescent to center. Fold top side of crescent toward you. Place each
stuffed crescent roll in a large baking dish (allow space between each
crescent for baking) and cover with cream of chicken soup and milk
mixture. Bake at 375 degrees for 45 minutes or until golden brown.
Fixed 24 May 09
We found it easier to mix the cheese in with the shredded chicken
WSMV - More at Mid-Day, 19 March 2009