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.
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.
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 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 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.
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.
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.
Mix together chicken and cream cheese.
Roll out crescent rolls on cookie sheet.
Put cream cheese mixture in crescent rolls and roll over.
Put melted butter on outside of crescent rolls. Bake at 350\u00b0 for about 20 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.
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.
edium-high heat.
Add chicken; cook and stir 3 minutes
Boil chicken and save broth to make chicken soup later.
Pick meat off bones.
Slice mushrooms and onions.
Saute in butter.
Mix chicken, cream cheese, onions and mushrooms.
Stuff crescent rolls and fold up all 4 corners of roll.
Bake 17 minutes, according to package directions.
Mix cream cheese (at room temperature) with milk and onion. Add diced chicken and butter.
Push perforated holes together in crescent rolls to make a square.
Place 1/3 cup of chicken mixture on center of square and bring up ends and pinch together on top. Brush tops with extra melted butter and sprinkle seasoned bread crumbs over top.
Bake at 350\u00b0 for 25 to 30 minutes.
I always double the ingredients to make enough for 4 to 6 people.
Preheat oven to 350\u00b0.
Blend cream cheese and butter in medium bowl.
Add the remaining ingredients.
Separate crescent rolls into 4 squares, rather than 8 triangles.
Flatten dough and pinch seams together.
Divide the chicken mixture into equal portions and scoop onto the middle of the roll.
Pull dough around the chicken and press the dough together.
Bake on an ungreased cookie sheet for 20 to 25 minutes until rolls are done.
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.
Combine all ingredients (except rolls) in large bowl and set aside.
Open crescent rolls making sure to keep a \"square\" shape by softly pressing along slit marks to keep dough together.
(You should get 4 \"squares\" per package.)
Spoon 1/3 to 1/2 cup of chicken mixture into center of dough and fold up sides, pinching together to seal shut.
When finished, brush tops with melted butter and sprinkle with seasoned bread crumbs.
Place on ungreased cookie sheet and bake at 350\u00b0 for 20 to 25 minutes or until golden 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.
Mix ingredients and scoop onto crescent rolls.
Pinch corners around the meat and seal.
May be made ahead and refrigerated until mealtime.
Bake 25 to 30 minutes at 350\u00b0.
Cook, crumble and drain ground beef.
Mix in barbecue sauce. Roll out 1 can of crescent rolls in a baking dish.
Spread ground beef mixture on top of crescent rolls.
Sprinkle grated cheese on top of ground beef mixture.
Roll out second can of crescent rolls on top of cheese.
Pinch sides together to seal crescent rolls together.
Bake at 375\u00b0 for 12 to 15 minutes, until golden brown. Serve with a salad.
Peel, core and cut apples into eight or ten pieces each.
(Use one apple per crescent roll.)
Put the eight or ten pieces of cut apple on the crescent roll and roll it up.
Place them in a deep baking dish.
Mix 1 cup water and 1 cup sugar.
Pour the mixture over the crescent rolls.
Put a little butter on each one and sprinkle cinnamon over the rolls.
Bake in preheated oven (350\u00b0) for 20 or 25 minutes.