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Ingredients
- 2 cans of low fat refrigerator crescents
- 1 can of healthy low sodium cream of chicken souop (26 oz)
- 1 cup fat free cheddar cheese
- 2 boneless skinless chicken breasts
Preparation
Step 1
Boil chicken breast then shred. Roll out each crescent. Place about a T of shredded chicken in center and roll it up.
Bake on 350 for about 5 min until just starting to turn golden. Pour cream of chicken soup over the top. Bake an additional 10 min. Top with cheddar cheese and bake for 10 more min.