Below is the recipe and Instructions:
Chicken Crescent Roll Casserole
2 cans of crescent rolls (this makes 16 croissants)
-2 cans of cream of chicken soup
-milk
-1 package of shredded cheddar cheese (you can always substitute with a favorite of yours)
- chicken (okay, I will admit that I use canned white meat organic chicken for mine but you can use chicken breasts that you have cooked and shredded too if you are all Martha Stewart like that).
- a large casserole dish
- 1/2 cup of sour cream (optional)
Here is how you make it:
1) In a large mixing bowl pour your two cans of cream of chicken soup. Pour your milk into one of the empty cans half way, add to bowl. If you want, add a 1/2 cup of sour cream to make it extra creamy.
2) Whisk all of your ingredients together and add some pepper to season.
3) Pour 1/2 of your sauce mixture into the bottom of your casserole dish to coat the bottom. Set the remaining mixture aside.
4) Now, set up a little assembly line for yourself. Place your chicken into one small bowl, your shredded cheese into another bowl and have your croissants open and ready. (Trust me, this assembly line helps with the whole yucky chicken/cheese/sauce finger problem).
Take one un-rolled croissant and place a little finger pinch of cheese and a little finger pinch of chicken, roll that baby up.
5) Place your chicken+cheese stuffed crescent rolls in the sauce lined casserole dish. Keep going until you have them ALL done. Take the remainder of your sauce mixture and pour over all the croissants and sprinkle some of your leftover cheese over that
6) Follow the baking instructions on the crescent roll packaging. I think its like 350 degrees for like 18 minutes. You may need to add a bit more time to make sure your croissants aren't sticky in the inside. Remove when slightly brown and bubbly
So I better get going on dinner because the hubby will be home soon! Ill leave you with you the best part of my day...coming home to my wonderful husband and pup!