Pinterest inspired, easy and yum.
Five ingredients. I used...
Grands large crescent rolls - 1 tube
Chicken breast strips - already cut and seasoned - almost used the whole bag
low sodium cream of chicken soup
Mexican style shredded cheese
2% milk
Below stuffed, rolled, covered in sauce and ready to bake.
Baked, puffed, browned and delicious.
Recipe found here. I topped mine with pepper and Tony's creole seasoning before popping it in the oven. I also did not spray my pan with that spray stuff and they did just fine. The layer of sauce underneath helps them to not stick.
- 6 oz cooked chicken
breast, chopped - 1 can crescent rolls
- 1 can cream of chicken soup
- 1/2 cup milk
- 1/2 cup cheese
Preheat oven to 350. Lightly spray a 9x13-inch pan with cooking spray.
Mix together milk, soup and cheese - set aside. Separate crescent rolls into 8 triangles. Top the large part of the crescent triangle with the chopped chicken. Top each crescent roll with 1 tsp of soup mixture. Roll crescent rolls up. Spread approximately 1/3 cup of soup
mixture in bottom of 9x13 dish. Place crescent rolls in dish. Pour remaining soup mixture over crescent rolls.Bake for 30 minutes or until bubbly.
Read more: http://www.plainchicken.com/2009/03/chicken-roll-ups.html#ixzz3AAy1ndvo
Luck girl that you didn't have a sticking problem! I baked some burritos with enchilada sauce on the bottom of the pan and thought I'd need a jack hammer to get them out! Sounds like a quick, tasty meal:@)
ReplyDeleteThis looks delicious, Lori! Thanks for sharing!
ReplyDelete