By Dine & Dish on November 11, 2004
Photo by Bobtail
Photo by Bobtail
"I found this recipe in one of my cooking magazines and tried it right away. It is so easy and cheesy! A great dish, any night of the week!"
Serving Size: 1 (179 g)
Servings Per Recipe: 4
"These were very good! I thought the onion & garlic were a bit overpowering and might cut them down a bit next time but otherwise this was great. I had some leftover chicken, cheese & cream soup and this was a nice way to use them up. I was a little shy on soup so added a little sour cream to make up the difference. My crescents were done after 16 minutes (18 min. would have been way too long.) Thanks for the recipe KC!"
"This was a hit, and super easy to boot! Even my DH who doesn't care for chicken too much liked this recipe. It really reminds me of a chicken pot pie with out the veggies. This is a keeper for sure! Thanks KC_Cooker!"
"A very nice, quick weeknight meal. I followed the recipe exactly, except I added diced onions instead of the onion powder. I used low-fat crescents & cream of soup with no problem. DH really enjoyed this, and I thought it was good & filling. "
"DH and I loved this recipe! I used canned chicken and prepared the recipe as directed. The sauce was just the right topping for this! Almost a chicken pot pie taste! I love how quick and easy this is! Great as leftovers too, although the crescent roll is soft, not crispy. This is a keeper! Thanks KC Cooker!"
"A wonderful quick tasty recipe to use up your leftover chicken. I did use leftover turkey instead and it tasted delicious! Thanks KC_Cooker"
"This was great, my son loved it. Its great for that leftover chicken! "