Description
This is a yummy recipe that any cheese or casserole lover will adore! It’s super easy to make, as most casseroles are. It’s also a fun recipe to play around with; you could add vegetables (broccoli might be nice) or bacon. Just have fun with it!
Ingredients
- 3 skinless, boneless chicken breast halves
- salt and ground black pepper to taste
- 2 (8 ounce) packages crescent roll dough, unrolled and divided into triangles
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup milk
- 1 cup shredded Cheddar cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Season chicken breasts with salt and pepper. Heat a large skillet over medium heat; pan-fry chicken until no longer pink in the center
- about 10 minutes per side. Shred chicken.
- Spread chicken over crescent roll triangles. Roll triangles
- starting with the wider end
- around chicken. Arrange rolls on prepared baking dish with the seam sides down. Place rolls into prepared baking dish.
- Mix cream of mushroom soup
- cream of chicken soup
- milk
- and Cheddar cheese in a bowl; pour mixture over crescent rolls.
- Bake in preheated oven until bubbly and rolls are golden brown
- about 40 minutes.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 4