Our streak of my toddlers gobbling up anything wrapped or rolled continues with these yummy crescents! This little gem comes from a recipe box I received as a wedding gift full of favorites from family and friends. It makes use of pre-cooked chicken (I like to use my crockpot) and is definitely quick and delicious. I like to add a veggie such as sweet peppers (included in recipe) or broccoli. My two-year-olds can easily eat one each, but plan on 2 or 3 crescents each for adults. Enjoy!
Easy Chicken Crescents
1 lb Chicken Breasts, cooked and shredded
1 cup Sweet Pepper, chopped
1 tube Refrigerated Crescent Rolls
1 can Cream of Mushroom Soup
2 cups Cheddar Cheese, grated (separated)
1 cup Chicken Broth
In a medium bowl, combine shredded chicken and peppers. Separate crescent rolls into 8 triangles. Add approximately 2 Tbs of mixture to each crescent and roll up. Place rolls on a greased casserole dish, equally spaced. In a sauce pan, combine soup, half the cheese (1 cup), and chicken broth. Heat on low, stirring frequently until cheese is melted. Pour mixture over crescents. Top with remaining 1 cup of shredded cheese. Bake at 350 for 30 minutes.
Recipe slightly adapted from a family friend and Taste of Home