I love easy meals AND delicious food, but sometimes you can’t get both in a recipe. Luckily, with this one, you do. It’s quick to put together and will cook while you get a vegetable side dish lined up. Or dessert!
1 can cream of chicken soup
1 can milk (measure by filling soup can)
1 package 8-count refrigerator crescent rolls
2 c cooked chicken, chopped
1 c shredded cheddar or mozzarella cheese
Mix soup and milk in saucepan. Whisk until smooth and cook over medium heat, stirring occasionally, until bubbly. Keep warm. Meanwhile, unroll crescents and divide chicken and cheese evenly onto rolls. Roll up crescents, sealing edges. Place in buttered 9 x 13 baking dish. Pour soup over rolls. Bake at 350°F for 30 minutes or until golden.
Source: Comfy in the Kitchen
