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    Cheesy Chicken Crescents


    Source of Recipe


    Alynda Long

    List of Ingredients




    1 can crescent rolls
    1 large can white meat chicken (about 12 ounces of
    meat) or you can
    use left over chicken meat - chopped up
    2 cups (give or take 1/2 cup) shredded cheddar cheese
    1 can cream of chicken or celery or mushroom soup
    enough milk to fill the can of soup

    Recipe



    Preheat oven to about 375 degrees

    heat soup and milk in a sauce pan over low - medium
    low heat, add a
    small handful of cheese (1/4 cup or so)

    unwrap the crescent rolls, work with one at a time. In
    the larger
    section of the triangle, place some chicken and cheese
    (enough to
    cover the area - just use your best judgement so
    you'll have enough
    for the rest of the triangles...there should be eight
    total) wrap up
    the triangle and tuck the sides together to "seal" it
    together.
    Place in a casserole dish that's been lightly sprayed
    with
    pam/cooking oil.

    Repeat the process. Add any left over chicken or
    cheese to the soup
    mixture. This will become your gravy. Once the "gravy"
    ingredients
    have heated and are combined, spoon a little over each
    crescent.

    Place in the oven for about 20 minutes. Check the
    progress
    periodically. If, at 20 minutes, it isn't browning,
    then raise the
    temp to 400 degrees for 3-5 minutes. The tops of the
    crescents
    should be golden brown.

    Take out of oven and let set for 3-5 minutes before
    serving. Put the
    remaining "gravy" into a bowl and serve over potatoes
    and crescent
    rolls.


 

 

 


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