Baked Chicken in Crescent Rolls for 2
photo by Probably This
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
- 2 boneless chicken breasts, poached and cut into four pieces.
- 1 can crescent roll
- 1 can cream of mushroom soup
- 1⁄4 cup milk
- 1 cup shredded cheddar cheese, divided
- salt and pepper
directions
- Poach the chicken for 15 minutes in enough water to cover; salt and pepper the water; remove from water, cool and cut into 4 pieces.
- Divide the crescent rolls and roll chicken in the rolls (you will not use but 4 of the rolls, so you will have 4 left over to cook for your bread) Place the chicken into a 8x8 casserole dish which has been sprayed with pam or buttered.
- Place seam side down.
- Heat soup, milk and 1/2 cup cheese in a small sauce pan until cheese is melted.
- Pour over chicken bundles and then sprinkle the other 1/2 cup cheese on top.
- Bake at 350 degrees until rolls are golden brown, approximately 20 minutes.
- NOTE: I always freeze the water that I use to poach the chicken in 2 cup servings.
- I then use this in the place of water in soups and stews.
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Reviews
-
This was PURE HEAVEN!!!!!!!! OMG!!! We really enjoyed this!!! I did sub puff pastry and baked them first before adding the sauce. I just heated the sauce in the microwave, then poured it over them during the last 5 minutes. Topped them with a few mushrooms and wahlah!!!!!!!!! :) Very, VERY good recipe!!! (Oh! And when I poached the chicken, I cut it first, used a tsp. each of salt and pepper, and added 1 bay leaf.) It was DELICIOUS!! Kind of reminded us of chicken pot pie!!! TY so very much for this wonderful recipe!!!!!!!!!! :)
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Tweaks
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I loved this recipe! My boyfriend made it for me for a romantic dinner. However, he made a modification. Instead of using cheddar cheese he used Sargento Bistro Blends Mozzarella with Sun-Dried Tomatoes & Basil. It added an excellent flavor to the recipe. I suggest using less than the amount called for though as it is a fairly strongly flavored cheese. And with the extra cheese we had, we sprinkled it onto the extra crescent rolls and baked them to go along with our dinner. Like GrandmaG, our rolls were doughy on the bottom. So next time, we will bake them a little bit before to get them done all the way.
RECIPE SUBMITTED BY
Jellyqueen
Repton, 39
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