Cook the chicken and cut up fine.
Pour chicken soup in a large casserole dish.
Put chicken in each crescent roll and roll up.
Put rolls in soup and bake at 375\u00b0 until rolls are brown. Put cheese over each roll and put in oven until cheese is melted. Serve with sour cream, if desired.
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.
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.).
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.
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).
br>Spray a baking pan with non-stick spray.
In
egrees F. Spray cookie sheet with cooking spray.
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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.
Cook chicken until tender.
Cut or tear into pieces.
salt and pepper to taste.
Separate crescent rolls.
Roll chicken into individual crescent rolls and place in a 9 x 13-inch Pyrex dish. Mix together cream of chicken soup and milk.
Pour over crescent rolls.
Sprinkle with shredded cheese.
Bake in 350\u00b0 oven for 30 minutes or until brown on top.
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.
Mix together chicken, 1 cup cheese, vegetables, onion, 1/2 can cream of mushroom soup and 1/4 can cream of chicken soup. Separate crescent rolls.
Press 2 crescent rolls together to form a rectangular shape.
Scoop chicken mixture onto each rectangle (4).
Fold rolls around mixture.
Bake on ungreased cookie sheet for 12 to 15 minutes at 400\u00b0.
Cover with sauce.
Mix together cream cheese, butter, 4 Tbsp. milk, onion & chicken.
Unroll crescent rolls and make squares with two crescent rolls pressed together.
Fill each square with about 1 Tbsp. of chicken mixture.
Roll up each square from corner to corner and curl to make a crescent shape.
Bake on cookie sheet at 350 degrees for 20 minutes (watch bottoms).
Mix mushroom soup, sour cream and 1/4 c. milk in saucepan and heat through.
Drizzle sauce over chicken rollups to serve.
Make tuna salad; roll out crescent rolls and top with tuna salad.
Put another crescent roll on top and pinch edges together. Cook until rolls are done.
While rolls cook, mix sour cream and cream of chicken soup in top of double boiler.
Serve over tuna rolls.
Microwave chicken for 10 minutes until chicken is white, let cool.
Cut into tiny pieces.
Roll chicken up in crescent rolls. Put soup in bottom of casserole dish.
Lay chicken rolls on soup. Bake 1 hour at 350\u00b0.
Turn rolls after 30 minutes.
Remove from oven.
Sprinkle with cheese and cover.
Let cheese melt and serve.
Mix together Cheddar cheese and deboned chicken. Place in crescent rolls. Roll up and press on ends to seal. Mix cream of chicken soup with milk until well blended. Heat. Pour into casserole dish and place rolls in. Bake at 375\u00b0 for 25 to 30 minutes. Top with extra grated cheese, if desired.
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.
Separate crescent rolls into 8 rolls.
Cut thawed chicken breasts into 3 pieces each.
Lay 1 piece of chicken on each open crescent roll, then sprinkle shredded cheese over chicken.
Close ends to cover chicken.
Place crescent rolls in 9 x 12-inch dish.
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.
Preheat oven to 350\u00b0.
Blend cream cheese and 2 tablespoons of butter until smooth.
Add chopped onion, chicken, salt, pepper and milk.
Separate crescent rolls into 4 rectangles.
Pat out seams.
Spoon 1/2 cup chicken mixture onto crescent rolls.
Seal edges completely.
Place sealed side on baking sheet.
Brush with butter.
Bake for 20 to 25 minutes.
Cook and debone chicken.
Roll 1 tablespoon chicken pieces in crescent rolls.
Place in oblong pan; mix 2 cans cream of chicken soup and 2 cups chicken broth.
Pour over crescent rolls and put remaining chicken pieces in and around crescent rolls.
Bake until rolls are done (10 to 15 minutes).