Chicken and Cheddar Crescent Rolls Bake Recipe

Ingredients

• 1 cup cooked, finely diced chicken (or canned chicken)
• 1 cup grated cheddar cheese, divided
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 1/4 cup milk
• 1 (8 ounce) tube refrigerated Pillsbury crescent roll dough (8 count)

Instructions

1. 1

   Prepare the baking dish: Preheat your oven to 350°F. In a mixing bowl, stir together the condensed cream of mushroom soup, milk, and half of the grated cheddar cheese. Pour this mixture evenly into the bottom of an 8-inch square baking dish and set aside to create a creamy base.

2. 2

   Mix the chicken filling: In a separate bowl, combine the cooked, finely diced chicken with the remaining half cup of grated cheddar cheese. This mixture will be the savory filling for the crescent rolls.

3. 3

   Assemble the rolls: Unroll the refrigerated crescent roll dough and separate it into 8 individual triangles. On the wide end of each triangle, place about 1 to 2 heaping tablespoons of the chicken and cheese mixture.

4. 4

   Roll the crescents: Starting at the wide end, roll up each triangle, tucking the dough around the chicken filling to encase it fully.

5. 5

   Arrange in the dish: Place each crescent roll seam-side down onto the prepared baking dish over the creamy soup mixture, ensuring they are evenly spaced.

6. 6

   Bake the assembly uncovered in the preheated oven for approximately 25 minutes, or until the soup mixture is bubbly and the tops of the crescent rolls are nicely browned. The bottom portion of the rolls submerged in the sauce will remain soft, resembling dumplings, yet fully cooked through.