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Baked Chicken in Crescent Rolls Recipe

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This recipe for Baked Chicken in Crescent Rolls, by , is from Jaki-Lynn's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jaki-Lynn Dixon
Added: Monday, November 12, 2007


2 boneless chicken breasts, poached and cut into four pieces.
1 can crescent rolls
1 can cream of mushroom soup
1/4 cup milk
1 cup shredded cheddar cheese, divided
salt and pepper


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.

Bake at 350 for 10 -15 min.

Meanwhile, 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.

Continue to bake for another 5-10 min s until rolls are golden brown.




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