Amy's Chicken Crescent Rolls
My 100th Recipe on Y'all Come Eat!
My sweet friend Amy taught me to make this dish when we were in grad. school at UGA.
Chicken Crescent Rolls are one of Thomas's favorite dishes.
They're a dish I can make by heart and it is great for a crowd.
Here we are back in 1992.
And in July when we met up in Birmingham with the kids.
Chicken Crescent Rolls are a great make-ahead dish that you pop in the oven when you're ready to bake.
You start by placing cooked, shredded chicken on the wide point of your crescent rolls and then rolling them up and placing them in a 9x13 baking dish.
I used a rotisserie chicken for this dish, but you could also bake 2 large chicken breasts and shred those.
Then mix together cream of chicken soup, shredded cheddar cheese, and milk and pour over top.
Bake at 325* for 40-45 minutes until they're browned on top and the crescent rolls are flaky (flake one with a fork to make sure).
Double click to print as a 5x7 recipe card.