MAMA'S CHICKEN ROLL
We all really liked these. I got 2 pkgs of crescent rolls and used them all. Didn't double the soup mixture (and you wouldn't want to). We had with broccoli and cottage cheese. Would be really good with any kind of salad. Jackson took leftovers for lunch, he said they were good. Made chicken up before so it was super easy to assemble.
- 2 large chicken breast
- 1 can crescent rolls (I used 2)
- 1 10.5 oz. can cream of chicken soup
- 1/2 soup can of broth (use what the chicken cooked in)… (added a little better than boulin)
- 1/2 soup can milk
- 1 T. all purpose flour
- 6 oz. shredded sharp cheddar cheese (any cheese would be good)
- pinch of salt and pepper
Place the chicken in a pot and cover with water, bring to a boil, reduce the heat to medium and cook till chicken is cooked through. Remove chicken (save broth).
When cooled enough to handle remove the chicken from the bone and shred, set aside. Whisk together the soup, broth, milk, flour, salt and pepper. Unroll the crescent dough and separate into the triangles.
Place a little cheese over the dough and at the larger end place a good heaping of the chicken.
Roll up and place in a 9×13 casserole dish. Repeat with remaining. Once all are in the dish, pour the soup mix around each one and then drizzle a little over the tops (not too much).
Bake in a 375 degree oven for 25 minutes, remove and top with a little more cheese and return to the oven for 5 minutes. (I did the broiler for about 3 minutes)
Let sit for a couple of minutes before serving, the soup mixture will thicken up like a gravy.
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