- Two large chicken breast
- One can crescent rolls
- One 10.5 oz. can cream of chicken soup
- A half soup can of broth (use what the chicken cooked in)...
- A half soup can milk
- One T. all purpose flour
- Sis oz. shredded sharp cheddar cheese
- A pinch of salt and pepper
Place the chicken in a pot and cover with water,thn bring to a boil,then reduce the heat to medium and cook till chicken is cooked through.
Now Remove chicken (save broth).
When cooled enough to handle remove the chicken from the bone and shred, set aside. Whisk together the soup,and broth,and milk,and flour, salt and pepper.
Then Unroll the crescent dough and separate into the triangles.
Now Place a little cheese over the dough and at the larger end place a good heaping of the chicken. Roll up and place in a 9x13 casserole dish.
Repeat with remaining. Once all are in the dish, pour the soup mix around each one and then drizzle a little over the tops (not too much). Bake in a 375 degree oven for 25 minutes, remove and top with a little more cheese and return to the oven for 5 minutes.
Finally Let sit for a couple of minutes before serving, the soup mixture will thicken up like a gravy.