Crescent Chicken

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! 

Crescent Chicken

(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.