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Poultry and Eggs - Cheesy Chicken Crescents

  • 3 or 4 chicken breasts
  • 1 1/3 cups cheddar or American cheese, grated
  • 1 (8-count) can refrigerated crescent dinner rolls
  • 1 (10 1/2-ounce) can cream of chicken soup
  • 1 soup can milk

Preheat oven to 375° F. Salt, cook, debone, and chop chicken. Combine chicken and 1/3 cup cheese in small bowl. Separate dough into eight triangles. Place about 2 tablespoons chicken and cheese mixture on wide end of dough and roll up.

In a medium saucepan, combine soup, milk, and 1/3 cup cheese. Heat until cheese melts. Pour half of soup mix into ungreased 8-inch baking dish. Arrange filled crescents over hot soup mixture. Bake for 20 to 25 minutes. Sprinkle with remaining cheese. Return to oven until cheese melts. Serve remaining sauce on top.
Submitted By: Maudean Williams
Fentress Farmers Co-op
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