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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is just a great comfort food on a cold night. My husband and kids love it. There will definitely be enough soup mixture left over for mashed potatoes. Ingredients:
2 chicken breasts, cooked and cubed |
1 (8 ounce) can refrigerated crescent dinner rolls |
2 (10 ounce) cans cream of chicken soup |
1 (10 ounce) can cream of mushroom soup |
1 (12 ounce) can evaporated milk |
1 (8 ounce) container sour cream |
2 cups of shredded cheddar cheese |
Directions:
1. Preheat oven to 375.
2. Place soups, milk, and sour cream in a medium saucepan and heat through.
3. On the bottom of a 13x9 pan spread a small amount of the soup mixture.
4. Take one crescrent roll and fill with a small amount of chicken and cheese.
5. Roll and secure, place in pan.
6. Repeat with all 8 rolls.
7. Place in oven and bake for 7-9 mins, or until rolls are lightly browned.
8. Remove from oven and cover each roll with a generous amount of the soup mixture.
9. Cover all with cheddar cheese.
10. Return to oven and bake til cheese is melted and soup is bubbly.
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