With the change in weather this week, take advantage of the cold and wet with a classic comfort food dish.
This is a family favorite and a go-to recipe when I’m delivering a meal or having people over. Who doesn’t like rolls, cheese, potatoes and chicken all smothered together? Yum.
Crescent Chicken Casserole
8 servings, 45 minutes - 1 hour
3 boiled & shredded boneless chicken breasts
2 packages of 8 Big & Flaky Pillsbury Crescent Rolls
2 cans of Cream of Chicken soup
Roughly 4-5 cups shredded cheddar cheese
Salt and pepper
Preheat the oven to 350 degrees. After preparing the chicken and cheese, cook the soup according to the instructions on the can. While the soup is cooking, take two triangles (crescents) from the roll and press them together making one large crescent. In the larger space, put a handful of cooked chicken and shredded cheese. Roll the crescent over the stuffing, making sure to pinch the edges. Do this with the remaining rolls, making 8 large stuffed crescents and place in a casserole dish. Pour half of the soup over the rolls and sprinkle with salt and pepper. Bake the rolls at 350 until they are golden (usually 30-45 minutes).
While the rolls are baking, make some mashed potatoes and a vegetable.
Use the remaining soup as additional gravy to top your mashed potatoes and rolls.
Who doesn’t like rolls, cheese, potatoes and chicken all smothered together? Yum.