Crescent Chicken

By Lsweetnell

Another foodie says: I made this and because of the feedback about the rolls being soggy, I baked the pockets as directed alone and than I heated the soup and added chicken to it and served it as a gravy instead of pouring it over the rolls. Was very good.

Another Foodie also says:
i cook my chicken wrapped rolls for about 5 minutes take out of oven then pour soup around the rolls,, this gives the dough time to cook and you still have some flaky crust on top.

Serves:4
Prep time:10 mins
Cook time:30 mins
Total time:40 mins

Ingredients

• 1 (8 or 6 jumbo count) package refrigerator crescent rolls
• 2 cups chopped cooked chicken
• 1 cup shredded cheddar cheese
• 1 can cream of chicken soup
• 1 can of milk (using soup can) or half and half
• 1 tbsp corn starch mixed with milk until dissolved and then mixed with the soup.
• 1 tsp thyme.

Details

Adapted from comfyinthekitchen.com

Preparation

Step 1

Preheat oven to 350
Prepare soup using milk (or half and half) and Thyme, cornstarch and warm in microwave for 4 minutes.
Separate crescent rolls.
Spoon chicken and cheese onto each crescent; roll and seal to enclose filling.
Place in a buttered 9×13 baking dish.
Bake for 15 minutes at 350.
Pour soup over over and mostly around rolls.
Bake at 350 uncovered for 20 mins.