This recipe was a winner in that it was fast to prepare and I had dinner on the table by 5:15 and we were out the door for dance at 5:45. I love recipes that allow me to get the kitchen cleaned up during the bake time. Emily was the one that enjoyed this the most. Brad and I thought it was ok but maybe put some ham in with it next time? And Heather…well, she picked the chicken out and filled up on broccoli and grapes!
I prepared my chicken ahead of time so all I had to do for dinner was pull it out of the refrigerator and get busy. This made 8 servings and just barely fed my family of 4. So if you have large appetites (read that as growing boys!) or more than 4 in your family, I would double the crescent rolls and chicken, but you can probably use the same amount of soup/milk.
Chicken Wrap Ups
Boil and then shred into bite sized pieces:
- 2 chicken breasts for about 1 1/2 to 2 cups of chicken
Butter a baking dish.
- one can of crescent rolls
Place into the center of each crescent roll:
- shredded cheese (I used a 6 Italian cheese blend)
Fold up the points into the center, sorta like you would fold up a diaper, and place into the buttered baking dish.
- 1 can of cream of chicken soup
- 1 soup can of milk
Pour the soup mixture over the chicken rolls.
Bake at 350 for 30 minutes or until brown.
Sprinkle the top with cheese and place back in the oven just to let the cheese melt.