Cheesy Chicken Crescent
- Source
- Grandma's Notepad (handwritten, pp. 28-29)
- Cook
- 375°F, 10 min + 20 min
Ingredients
- 1 rotisserie chicken, meat removed and cut bite size
- 8 count extra-large “Big & Flakey” crescent rolls
- 2 cups shredded cheddar cheese, divided in half
- 1 bag frozen broccoli, steamed/cooked and chopped bite size
Sauce
- 1 can (10 1/2 oz) cream of chicken soup
- 1 cup milk
- 1/2 cup sour cream (optional)
- 1 cup shredded cheese
- Salt and pepper to taste
Steps
- Oven 375°F. Spray a 9x13 baking dish.
- In a large bowl, mix the chicken, broccoli, and 1 cup of the cheese.
- Separate the crescent rolls, place on a flat area, add a large heaping scoop of the chicken mix, and roll up and seal any openings. There will be leftover chicken mix — set aside.
- Place the rolls in the dish and bake 10 min.
- In a medium pan, heat the soup, milk, sour cream, and 1 cup cheese, stirring until the cheese has melted. Keep warm.
- After 10 min of baking, remove the dish, pour the remaining chicken mixture around the rolls, cover with the sauce, and bake 20 more minutes. Remove and serve warm.
Notes
- This recipe spans two notepad pages (28, continued on 29, marked “Cont. Cheesy Chicken”) — merged here into one file.
See also: Cheesy Chicken Crescent