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My review
Chicken and Cheese Crescents
KAYG
"Hot baked crescent rolls filled with a little chicken and a little cheese. This will bring lots of comfort and cheer to the dinner table!"
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Ingredients
40 m servings 872 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- In a large saucepan heat cream of chicken soup, milk and 4 ounces of the cheese over low heat. Meanwhile, separate crescent rolls into triangles. Place some chicken onto the large end of each roll and top with a little cheese. Roll up and place in a 9x13 inch baking dish. Pour 1/2 of soup mixture directly into the baking dish, not on top of the rolls.
- Bake at 350 degrees F (175 degrees C) for about 10 to 15 minutes, or until rolls rise slightly and are lightly browned.
- Pour the remaining 1/2 of the soup mixture into the dish, laying any leftover chicken meat on top, and sprinkle with any remaining cheese. Return to oven until rolls are browned and cheese has melted.
Nutrition Facts
Per Serving: 872 calories; 56.8 g fat; 31.2 g carbohydrates; 54.1 g protein; 197 mg cholesterol; 1217 mg sodium. Full nutrition
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Reviews
Read all reviews 138172 Ratings
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Most helpful positive review
1/24/2008
I love this recipe! It's super easy and quick! I do make some changes, instead of cooking the crescents and sauce together, I cook the crescents chicken and cheese alone (bake until golden brow...
Most helpful critical review
1/7/2008
I just don't get the 5 star ratings. I made this exactly as described and I did not care for the recpe. The bread was nice and brown, not too soggy, lots of sauce, chunks of chicken etc. and wit...
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1/24/2008
I love this recipe! It's super easy and quick! I do make some changes, instead of cooking the crescents and sauce together, I cook the crescents chicken and cheese alone (bake until golden brow...
5/30/2003
I've been making this dish for years! It is my husbands favorite! The only change I make, is I use boneless, skinless chicken breast...boil them in water until no longer pink then shred. I en...
5/5/2003
I cooked the chicken crescents without the soup mixture and heated the soup mixture on the stove and poured that over the rolls right before we ate them. Wonderful!
4/8/2002
Turned out better than expected! I used only 1 can cream of chicken and 1 1/2 cups of milk. I also added broccoli and used 8 grands crescents instead of regular and used the rest as rolls on the...
3/18/2011
It's a great base recipe but I've made several adjustments. First, I just covered some chicken breasts in some chicken broth until cooked, then shred. Next, chop an onion, some celery, and a few...
9/23/2005
I LOVED THIS RECIPE AND SO DID MY KIDS! I SUBTITUTED 1 CAN OF CREAM OF CHICKEN SOUP WITH 1 CAN OF CHEDDAR CHEESE SOUP IT WAS GREAT
1/7/2008
I just don't get the 5 star ratings. I made this exactly as described and I did not care for the recpe. The bread was nice and brown, not too soggy, lots of sauce, chunks of chicken etc. and wit...
7/11/2004
Thanks to previous reviews we really enjoyed this dish! I took the advice given by several reviewers when I made this and it turned out great. I added some green onions to the chicken and cheese...