3 pieces boneless, skinless chicken breasts, cooked and shredded
16 oz. cheddar cheese, shredded
2 (10.5 oz. each) canned cream of chicken soup
2 cups milk
Preheat oven to 350 degrees F.
Boil thawed chicken for 15-20 min, OR cook chicken in stove top pan, until no longer pink in the middle. Once cooked, shred chicken in food processor or finely by hand.
Place soup, milk, and 1/4 cup of the cheese into a medium sized saucepan, and heat on low, until cheese is melted. Ladle a spoonful onto bottom of ungreased 9 x 13 baking pan.
Unroll crescent rolls into individual triangles. Fill larger edge with a scoop of shredded chicken and cheese. Roll from long side toward tip of triangle. Arrange each crescent in pan, seam side down. Pour remaining sauce over top of crescents.
Bake, uncovered, for 30 min., or until golden on top. Sprinkle cheese on top and cook for 5 min. more.
Tip: I love to take some of the sauce from the finished crescent pan and ladle it over rice, for an easy side dish!
Makes 16 crescents
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