A family favorite, this makes for a quick meal on a busy school night. Serve with a salad or other veggie, and you are good to go.
- 2 cans refrigerated crescent rolls
- 1 can cream of chicken soup
- 1 soup can of milk
- 1 cup cheddar cheese, grated
- 3 chicken breasts cooked & shredded/ leftover rotisserie chicken
Preheat the oven to 350 degrees. Line a 9×9 pan with a can of the crescent rolls, going up the sides, if needed. While preparing the soup mix, I put the pan with the bottom layer of crescent rolls in the oven. This will help to make sure the bottom layer is cooked. I learned the hard way after piling on the chicken and soup mixture, that if I didn’t do this ahead of time, it sometimes came out doughy. To prepare the soup, in a medium saucepan, whisk together the cream of chicken soup, soup can of milk, and heat over medium-high heat. Stir continuously until it thickens. Once thickened, add in the grated cheese; stir to combine. Remove the pan from the oven. Add the shredded chicken, pour the soup mixture over the chicken, and layer with remaining can of crescent rolls. Return to the oven and cook for 20-25 minutes until the top crescent layer turns a golden tan. Remove from the oven and allow to sit for 5-10 minutes before cutting and serving.