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My review
Chicken and Cheese Crescents
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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 872Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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Reviews
Read all reviews 139173 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...
9/24/2002
We did not like this. I ended up throwing it away and fixing the kids some sandwiches. I chose this recipe because it sounded really quick and we had to leave with little notice. The cooking ...