Friday, February 25, 2011

Crescent Chicken (Aimee's)

3-4 LARGE chicken breasts (around 4 lbs)
1 TB italian seasoning 1TB minced garlic, dash salt / pepper to taste (for seasoning chicken)
1 pkg pillsbury big and flaky crescent rolls (you will use 6)
1/2 cup diced onion, 1/2 cup diced red bell pepper, 1/2 cup diced bell pepper
2 cups shredded cheddar cheese
1 can cream of chicken soup
1 cup 2 % milk

Preheat oven to 350

Saute chicken in generous amount of olive oil, add italian seasoning, salt and pepper and garlic along with onion, and bell peppers when chicken is almost done. 

Spray a 9x13 glass pan with Pam, unroll crescent rolls, place each roll in as pictured, with tails hanging out of the sides of the pan.

Spoon chicken mixture evenly into each crescent triangle (some will fall out, thats ok)
Top with about 1/3 the cheddar cheese

Pull the tails over the chicken and tuck under each "roll" - it will look funny, like it is not even close to covering the chicken mixture, that's ok!

Mix can of cream of chicken and cup of milk in a bowl and dump on top of chicken rolls.
Top with the rest of your cheddar cheese

Bake at 350 for 40 minutes
You will be able to scoop each roll out with a spatula and have lots of yummy sauce :-)
We serve with a side of broccolli

1 comment:

Jenn Mair said...

Aimee, we had this tonight and it was GREAT! The cheese sauce is so good and you right, it is great w/broccoli! Thanks for sharing!