- 1 package skinless, boneless chicken breasts
- 1 large can cream of chicken soup
- 1 package shredded cheddar cheese
- 2 large size packages of crescent rolls
- 1 small crescent roll package
Cut and cube the raw chicken into small pieces. My trick is I put them in the freezer for a while until they are about to freeze which makes it easier to cut.
On the stove top thoroughly cook the cubed chicken in some butter, salt and pepper. Once the chicken is cooked, you can begin the process of assembling.
Begin by placing 1 crescent roll flat. (Another trick is to keep the crescent rolls in the fridge until you need them, don't leave them out because as they reach room temperature they become harder to work with.) Put a finger full of chicken and a finger full of cheddar cheese at the end of the crescent roll. Beginning at the end with the chicken and cheese, roll up the crescent roll.
Place the rolled crescent roll in a non-greased 9x12 pan and continue this process for each crescent roll.
Any extra cheese or chicken I throw in the baking pan so that at the end you can scoop it up when serving the meal.
Empty the large can of cream of chicken soup into a mixing bowl and then fill the can about three quarters full of milk. Add the milk and mix thoroughly. The sauce will be a little on the thicker side, which is what you want.
Pour the sauce over the roll ups, making sure you have enough sauce to cover the bottom of the pan, but not so much that they are drowning in sauce. Spread a layer of cheddar cheese over the top.
Bake around 350 until they are golden brown.
Serve with any kind of rice like Chicken Rice-a-Roni and vegetable of choice.
submitted by Rich Gluth - Chief of EMS FF/EMT-IT, Williams Bay, WI, FD and Firehouse regional sale manager.