Sunday, March 7, 2010

Meg's Crescent Chicken

I love Meg's recipes from Whatever. Her chicken enchiladas are my favorite dish, so I decided to try her crescent chicken. Yumm-O! Try it, for sure!

You will need:
3 or 4 chicken breasts, cooked and chopped or 1 rotisserie chicken
1 cup of shredded cheese
1 can refrigerated crescents roll
1 cup of milk
1 can cream of chicken soup

Mix chicken and cheese in bowl.
Lay out crescent dough in 8 triangles.
Scoop a spoonful of chicken onto the middle of dough triangles and wrpa dough around the mixture to create a bundle. Place in casserole dish.
Mix soup and milk together in bowl and heat in microwave for 2 minutes. Whisk soup mixture until smooth. Pour over chicken bundles.
Bake at 350 for 25-30 minutes or until dough is done.

I also baked some without the sauce. They were delish, too.
Here is the hot, bubbly, yummy-ness! It tastes like chicken and dumplings. So good!


Darlene said...

It looks delicious and do-able for someone like me who's not so great in the kitchen. Thanks.

Traci said...

I have made these before and have been known to dress up the sauce on occasion with green chilis, jalapenos, and black olives.

Your blog is SWEET! I found you thru Kara and am gonna add you! :)

The Richards said...

Hey I made these tonight. Loved the flavor but had a hard time getting the bottoms to cook. I cooked them almost 45 min and then gave up. Your your soggy? Two of mine were crispy and the rest were still soggy. Also made some without sauce and we loved those too. We will def make these again. Oh, and I made it with reduced fat crescents and used 98% fat free cream of chicken and they were still really creamy and good.