You are going to be so glad you visiting my little blog today. I've got one heck of a recipe to share with you. I found the recipe on Pinterest. It came from a blog called Women Living Well. The picture on Pinterest immediately caught my eye. When I looked at it, it looked easy to make and I had all of the ingredients on hand. So, I added it to the menu for the week and made it last night. Let. Me. Say. This recipe was one of the best I've made in a while. I was a little nervous about it after putting the chicken pockets together and pouring the soup over. I thought the soup would seep through and I'd end us with a hot mess. But, that was not the case at all. It came out perfect. I could have eaten seconds and thirds if it wasn't so filling. Add this recipe to your list this week, it will not disappoint!
(serves 6-8 rolls)
1 (8 or 6 jumbo count) package refrigerator crescent rolls
2 cups chopped cooked chicken
1 cup shredded cheddar cheese
1 can cream of chicken soup
1 can of milk (using soup can)
Preheat oven to 350
Prepare soup using milk and set aside. Separate crescent rolls. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling. Place in a 9×13 baking dish. Pour soup over rolls. Bake at 350 uncovered for 30 mins.