Crescent Chicken
"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."
- Ready In:
- 55mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 2 can cream of chicken soup
- 473.18 ml milk
- 591.47 ml cheddar cheese, shredded
- 473.18 ml peas and carrots, frozen
- 946.36 ml chicken, diced and cooked
- 2 (453.59 g) can crescent rolls
directions
- In a medium sauce pan: Combine soup- milk- 2 cups shredded cheese.
- Heat through until cheese melts.
- Add peas and carrots.
- Pour into ungreased 9X13" pan.
- Place pieces of chicken onto wide end of crescent rolls and roll over.
- Bake 375 for 20-30 minutes.
- Sprinkle with remaining cheese.
- Bake 5-10 minutes more.
- Sprinkle a little paprika and parsely.
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Reviews
-
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. -
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. -
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. -
We enjoyed this also. I substituted frozen corn and green beans for the peas and carrots, and I diced a fresh carrot into it so it would cook in the alloted time. I've been looking for an easy pot pie flavored tasting recipe, and I've found it. Thank you! We'll definitely make this a staple in our home.
Tweaks
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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.
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We enjoyed this also. I substituted frozen corn and green beans for the peas and carrots, and I diced a fresh carrot into it so it would cook in the alloted time. I've been looking for an easy pot pie flavored tasting recipe, and I've found it. Thank you! We'll definitely make this a staple in our home.
RECIPE SUBMITTED BY
Josephine George
Wilmington, NC
I work as a volunteer with kindergarten children-4-5-6 years old. I have been doing this for 3 years and I love it. I wish everyone would spend some time helping children in school. This has become my passion. I found I was needed and they helped fill a void in my life.
I am a widow and my husband loved to eat and I loved cooking for him. I had such great fun trying new recipes on him. We had 8 children - his - and mine. I was a pretty good cook when we married but with 10 people in the new family I became a very good cook. It was helpful to be Italian and have a great cook for a Mom.
I don't have many pet peeves. I am a very
patient person. My pet peeves these days, I guess is that some parents don't spend time with their children. It is so evident, now that I am with these little ones.
They are so easy to please and so happy to be alive. Enough I can go on and on
