"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Crescent Rolls Recipe

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This recipe for Chicken Crescent Rolls, by , is from THE SMITH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Pierce
Added: Thursday, November 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 packages Pillsbury crescent rolls
2 whole rotisserie chickens or 6 boneless/skinless chicken breasts, cooked
1 - 12 ounce package Cheddar cheese, shredded
1 can Campbell's Cream of Chicken soup
Milk to fill the empty can from Cream of Chicken soup

Directions:
Directions:
Combine the cooked and shredded chicken meat with the shredded cheddar cheese and form the mixture into 16 golfball sized balls.

Unroll the crescent rolls on a flat surface and place one "ball" of chicken/cheese mixture on the large end of the crescent roll and begin rolling the ball from the large end of the roll to the small end. Continue the process with the other 15 crescent rolls and place all 16 crescent rolls in a greased 9X13 glass Pyrex dish. Using the same bowl that the chicken/cheese mixture was in, combine the soup and one soup can full of milk in the said bowl and whisk until mixture is smooth. Pour the soup/milk mixture over the crescent rolls and bake uncovered for approximately 30 minutes or until rolls are lightly browned @ 325 .

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
50 mins to 1 hour
Personal Notes:
Personal Notes:
This was a recipe that my roommates and I devised while we were in college many years ago. It's great with Spanish rice.

 

 

 

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