Baked Chicken In Crescent Rolls For 2 – a delicious recipe with chicken breasts, crescent roll, cream of mushroom soup, milk, cheddar cheese, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Poach the chicken for 15 minutes in enough water to cover; salt and pepper the water; remove from water, cool and cut into 4 pieces.
2
Divide the crescent rolls and roll chicken in the rolls (you will not use but 4 of the rolls, so you will have 4 left over to cook for your bread) Place the chicken into a 8x8 casserole dish which has been sprayed with pam or buttered.
3
Place seam side down.
4
Heat soup, milk and 1/2 cup cheese in a small sauce pan until cheese is melted.
5
Pour over chicken bundles and then sprinkle the other 1/2 cup cheese on top.
6
Bake at 350 degrees until rolls are golden brown, approximately 20 minutes.
7
NOTE: I always freeze the water that I use to poach the chicken in 2 cup servings.
8
I then use this in the place of water in soups and stews.
227
kcal
Calories
12
g
Fat
4
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 boneless chicken breasts, poached and cut into four pieces., 1 can crescent roll, 1 can cream of mushroom soup, 1/4 cup milk, and more.
Yes, Baked Chicken In Crescent Rolls For 2 falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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