Total Time
Prep 15 mins
Cook 40 mins

I love chicken,I love cheddar cheese, what more is there to say. My sister Mo passed this one around to the rest of the family and we all love it.

Ingredients Nutrition

  • 2 cans cream of chicken soup
  • 2 cups milk
  • 2 12 cups cheddar cheese, shredded
  • 2 cups peas and carrots, frozen
  • 4 cups chicken, diced and cooked
  • 2 (8 ounce) cans crescent rolls


  1. In a medium sauce pan: Combine soup- milk- 2 cups shredded cheese.
  2. Heat through until cheese melts.
  3. Add peas and carrots.
  4. Pour into ungreased 9X13" pan.
  5. Place pieces of chicken onto wide end of crescent rolls and roll over.
  6. Bake 375 for 20-30 minutes.
  7. Sprinkle with remaining cheese.
  8. Bake 5-10 minutes more.
  9. Sprinkle a little paprika and parsely.
Most Helpful

Very Good! I left out the peas and carrots as family doesn't eat those, and this was very tasty. Served with Lipton chicken flavored noodles, green beans, and canned peaches.

CJ White June 25, 2003

This was ok. I think it would have been a little better with only 1 can of soup and 1 cup of milk. It was little too "soupy" for our tastes. The taste of the soup also overpowered the cheese to us. I wasn't exactly sure what to do with the chicken filled crescent rolls as the recipe doesn't say, but I figured they probably went on top of the soup/cheese mix. I wasn't crazy about the bottoms of the rolls staying soft and kind of gooey but I think that's the way they are supposed to be. It's very filling. Two rolls and a scoop of sauce were enough for me.

*Z* January 29, 2008

We both really liked this dish. I used fresh green beans and carrots instead of frozen peas. I just boiled them a few minutes first. The cheesey sauce tasted really good over white rice. I will try it next time with some differet veggies and maybe add a little potato to it. I will put this in my little recipe box and I'm sure it will be a wintertime favorite! Thanks.

Stef Scu December 02, 2005