Chicken Crescents8 chicken tenders, season to taste with salt and pepper 1 can cream of chicken soup* One 8 count can crescent dinner rolls Boil the chicken tenders in just enough water to cover until cooked through. Reserve the liquid. Mix can of soup with 3/4 can of the water the chicken was cooked in. Stir until smooth. Open the can of crescent rolls and on a lightly floured surface, separate into 8 triangles. Roll out each triangle and place one chicken tender at the wide end of the triangle and roll up. Place them in an 8x8-inch baking dish. Pour the soup mixture over the top of the rolls. Bake at 350 degrees for about 30 minutes or until golden brown and bubbly. * For a variety, try different creamed soups, mushroom, celery, asparagas, ect. On to next recipe Back to Sandwich Index Back to Archive |
