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1
One at a time, lay out one triangle of crescent and add a few shreds of cooked chicken at bottom widest part of biscuit ( you may season chicken to your taste, I prefer to cube mine and saute in butter, a little onion powder, some garlic salt, and sprinkle of black pepper.
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2
And when chicken is completely cooked through, chop with metal spatula or large metal spoon until shredded.
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3
All this is entirely optional, you may do what you prefer.
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4
).
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5
After chicken, add some shredded cheese and roll up into crescent.
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6
It may look a little sloppy but that is okay.
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7
Place each roll into a glass casserole dish side by side and bake at 325 degrees or until tops are golden brown.
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8
Mix cream of mush.
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9
and cream of chicken in bowl with milk, salt, and pepper.
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10
Slowly add milk a little at a time until consistency is slightly thinner.
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11
You don't want it to be too runny because it will make the rolls soggy.
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12
Spread mixture over the tops of each roll and continue to bake for a few more minutes just to ensure that dough is completely cooked through.
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13
Let cool for about 5 minutes.
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14
The inside will be much hotter because of the chicken and cheese.
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15
You can serve these about 3 or 4 per person with some side vegetables or just by themselves.
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16
They also make great left overs!
