Baked Chicken in Crescent Rolls for 2 |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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This is my version of a recipe that was in a local magazine from our power company. I changed around a few of the ingredients and scaled it to feed two. Hope you enjoy. I love it because it is pretty quick and easy. Just add a salad and green beans and you have a wonderful meal. 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:
1. 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.
2. 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.
3. Place seam side down.
4. Heat soup, milk and 1/2 cup cheese in a small sauce pan until cheese is melted.
5. Pour over chicken bundles and then sprinkle the other 1/2 cup cheese on top.
6. Bake at 350 degrees until rolls are golden brown, approximately 20 minutes.
7. NOTE: I always freeze the water that I use to poach the chicken in 2 cup servings.
8. I then use this in the place of water in soups and stews.
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