Cook chicken until done.
Roll pieces of chicken in crescent rolls.
Mix together cream of chicken soup and milk.
Bring just to boiling.
Put half of chicken soup in bottom of 13 x 9-inch cake pan.
Place chicken and crescent rolls on top of 1/2 of soup. Pour the rest of soup on top.
Bake at 350\u00b0 for 30 minutes.
Top with Cheddar cheese and bake for 5 more minutes or until cheese melts.
ijon Mustard to jelly and stir until smooth and well blended. This
Preheat oven to 375\u00b0.
Combine chicken and 2 tablespoons cheese.
Separate crescent dough into 8 triangles.
Place about 2 tablespoons
of chicken mixture on wide end of each triangle and roll up to opposite point.
Arrange in 8 or 9-inch oven dish.
In saucepan, combine soup, milk and remaining cheese.
Heat until cheese melts.
Pour 1/2 over chicken-filled rolls.
(Reserve remaining soup mixture for sauce topping at table.)
Bake 20 to 25 minutes or until golden brown.
Serve with remaining sauce.
Pour milk, 1/2 cheese and both cans of soup into saucepan; heat, but do not boil.
Roll pieces of chicken into each triangle of crescent rolls toward little end and tuck in.
Place in large glass baking dish.
Pour sauce over top.
Put other cheese on top. Bake at 350\u00b0 for 30 minutes.
Mix cream cheese and milk. Add chicken. Separate crescent rolls into 4 rectangles and seal perforations. Put 1/2 cup chicken mixture in center of each rectangle. Bring 4 corners of dough to center and seal. Bake on ungreased cookie sheet 20 to 25 minutes, until brown.
Cook and debone chicken.
Roll up chicken in crescent rolls. You may substitute canned biscuits.
Place in a baking dish (use Pam or oil).
Mix cream of chicken soup, broth, milk and cheese in a sauce pan.
Heat until cheese is melted.
Pour over rolls.
Bake at 350\u00b0 until brown.
Mix and spoon mixture on top of crescent rolls.
Put 2 triangles together to form rectangle.
Bake at 375\u00b0 for 12 to 15 minutes.
Debone chicken.
Unroll crescent rolls.
Place a few strips of chicken at widest part of crescent roll.
Place some cheese on top of chicken.
Then roll crescent roll together and fold end up. Place in casserole dish.
Repeat until all rolls are formed.
In bowl, pour cream of chicken soup and one can water.
Mix well. Pour in casserole dish with chicken rolls until soup is halfway up the sides of chicken rolls.
Bake at 350\u00b0 until tops are golden brown.
Soup will make gravy to serve over rice or potatoes.
Cut up cooked chicken.
Separate crescent rolls.
Place about 1 tablespoon chicken on the wide end of the crescent and roll up. Combine soup, cheese, butter, milk and pepper and heat until smooth.
Pour 1/3 of the sauce on the bottom of a 9 x 13-inch pan. Place chicken rolls on sauce and pour rest of the sauce over. Bake at 325\u00b0 for 30 to 35 minutes or until tops of rolls are golden brown. Serves 10 (2 rolls each).
Boil chicken breasts.
Debone chicken.
Saute onion, bell pepper and mushrooms in butter; drain.
Add cream cheese and strips of chicken.
Add filling to crescent rolls and roll up. Bake until brown.
Warm soup and Pet milk; pour over rolls.
Bake 15 minutes at 350\u00b0.
Bake chicken ahead of time (I use 3 chicken breasts).
Set aside.
Mix soup, broth and cheese.
Place in microwave for 2 minutes on High.
Pinch chicken up.
Place inside crescent rolls. Roll up.
Pour soup and cheese mixture on top of crescent rolls and chicken.
Bake at 350\u00b0 for 1 hour.
(My children's favorite dish.)
Place equal amount of grilled chicken on crescent rolls. Place shredded cheese over chicken.
Roll crescent rolls up and place in oven at 350\u00b0.
Put one cup milk, one can of cream of chicken soup and remaining shredded cheese in medium boiling pan and cook until cheese is melted and ingredients become gravy while stirring well.
Bake crescent rolls until done or golden brown. Pour gravy over crescent rolls and enjoy.
Boil chicken and shred. Mix in 1 cup cheddar cheese. Form into balls. Wrap each chicken and cheese ball in a crescent roll. Put in casserole dish.
In a saucepan, combine Cream of Chicken soup and milk. Add salt and pepper to taste. Stir until well blended. Pour over crescent rolls. Sprinkle remaining cheddar cheese over each crescent roll. Bake in oven at 325 degrees for about 35 - 45 minutes until crescent rolls are brown on top. Serve with rice. (I usually boil the rice in the water I boiled the chicken in.).
Boil chicken and debone.
Roll chicken in crescent rolls.
In a bowl, mix the cheese, milk and cream of chicken soup.
Pour half of this mixture into a baking dish.
Put crescent rolls in dish and cover with remaining mixture.
Bake at 350 degrees for 25-30 minutes.
Boil chicken until done.
Using a chopper, shred chicken.
In a bowl, mix cream cheese, milk, garlic, chicken and salt and pepper to taste.
On a 16 inch pizza pan, put crescent rolls around the outer edge of pan, putting the two corners of crescent rolls together, leaving the single corners under making sure chicken mixture will not spill out.
Cook for 25 minutes in a 350 degrees oven.
Saute celery and onion in margarine.
Combine sauteed mixture with shredded, cooked chicken, chicken soup, water chestnuts, mushrooms, mayonnaise and sour cream.
Pour in prepared 10 x 15-inch pan.
Top with Swiss cheese, crescent rolls, melted margarine and almonds.
Bake at 375\u00b0 until heated through and crescent rolls are brown.
Separate crescent rolls.
Press triangles very thin.
Roll chicken up in crescent rolls.
Place in baking dish.
Pour soup over rolls and chicken.
Bake at 350\u00b0 for 15 minutes covered with foil and 30 more minutes uncovered.
he chicken for 15 minutes in enough water to cover; salt and
Blend cream cheese and soup.
Stir in chicken, onion and cooked broccoli.
Spread one can of rolls on cookie sheet.
Next, spread chicken mixture over roll, leaving edges free.
Sprinkle cheese over top.
Place other can of rolls over top of this mixture and spread.
Pinch edges and bake at 350\u00b0 until brown, about 22 to 28 minutes.
Preheat oven to 350\u00b0.
Separate crescent rolls.
Place deboned chicken on each triangle and roll up, starting at large end. Place in a lightly buttered casserole dish and bake for 5 minutes.