CHICKEN ROLLUPS

By Jill-4

Ingredients

• 1 can cream of chicken soup
• 1 soup can of milk
• 1 box herb or chicken stove-top dressing
• 1 1/2 cups shredded cheddar cheese
• 1 can crescent dinner rolls
• 3 cups cooked chicken, shredded or cubed (I just cook a whole chicken in the oven)

Preparation

Step 1

1. Mix can of soup w/ 1 soup can of milk and whisk until well blended. Set aside in a bowl.
2. Mix 1 pkg dressing mix per directions (except use cold water), and set aside in a bowl.
3. Open crescent rolls and unroll. Set aside.
4. In 9x13 casserole dish, place crescent roll. Fill widest part w/ a scoop of the dressing, scoop of chicken, 2 tablespoons soup mixture, and sprinkle w/ cheese. Roll up and top w/ tablespoon of soup mixture.
5. Continue with each roll.
6. Bake at 350 degrees uncovered 30 to 35 min or til rolls are golden brown.

I also mix the leftover stuffing, chicken, soup mix, and cheese in a casserole dish and bake that w/ the rolls since I almost always have leftovers after I’ve filled the crescent rolls.