Let’s be honest, I’m not a great cook. Sure, I have a slim stock of sure fire recipes I’ve mastered, but beyond that my kitchen creations are only as good as the recipes I work from.
I’d been in sort of a cooking rut until my friend Alison shared a recipe for Chicken Crescent Roll-ups on her blog, Ross Ramblings, a few months back. The cheap ingredients and simple instructions seduced me into stepping out of my kitchen comfort zone and trying something new. I mean, nothing with that much cheese could possibly be bad, right?
That’s correct. Beyond being absolutely delicious, the recipe is sinfully simple! I made it for Ryan and we both gobbled it up. Plus, we had plenty of leftovers for the next day’s lunch.
- 1 1/2 cup cooked and cubed chicken
- 1 cup of shredded cheddar cheese
- 1 cup of milk
- 1 can of cream of chicken soup
- 1 can of crescent rolls (8 count)
Mix 1 1/2 cup of chicken and 1/2 cup of cheese in a bowl. (I used my hands to mix it and mush it all together.) Roll out and separate the crescent rolls. In each triangle, place 2 tablespoons of the chicken/cheese mix, and roll it up in the crescent roll. Once you have all 8 rolled up, place them along the bottom of a lightly greased casserole dish. Pour the 1 cup of milk over the roll-ups. Spoon out the cream of chicken soup (undiluted) on top. Sprinkle the remaining 1/2 cup of cheese on top. Bake for 1 hour at 350 degrees.