Baked Chicken In Crescent Rolls For 2 Recipes

CHICKEN CRESCENT ROLLS

Chicken Crescent Rolls image

Just 5 ingredients and 10 minutes of prep for these easy, cheesy Chicken Crescent Rolls!

Provided by Blair Lonergan

Time 35m

Number Of Ingredients 5

Ingredients

1 cup cooked, finely diced chicken ((or use canned chicken))
1 cup grated cheddar cheese, divided
1 (10.5 oz) can condensed cream of mushroom soup, NOT diluted
¼ cup milk
1 (8 oz) tube refrigerated crescent roll dough (8 count)

Steps:

Preheat oven to 350 degrees F.
In a bowl, stir together soup, milk and ½ cup of cheese. Pour into the bottom of an 8-inch square baking dish. Set aside.
In a separate bowl, combine chicken and remaining ½ cup of cheese.
Unroll crescent roll dough and separate into 8 triangles. Place about 1-2 heaping tablespoons of the chicken mixture on the wide end of each crescent roll. Roll the dough up and place each crescent roll (seam-side down) in the bottom of the dish.
Bake, uncovered, until the liquid is bubbly and the tops of the crescent rolls are browned (about 25 minutes). The bottom of the rolls (that are submerged in the sauce) will stay soft - like dumplings -- but will still be cooked through.

Nutrition Facts : ServingSize 2 roll-ups and 1/4 of the sauce, Calories 402.9 kcal, Carbohydrate 28.9 g, Protein 20.7 g, Fat 23.7 g, SaturatedFat 10.6 g, Cholesterol 63.8 mg, Sodium 1060.2 mg, Fiber 0.6 g, Sugar 1.5 g, UnsaturatedFat 3.2 g

BAKED CHICKEN IN CRESCENT ROLLS FOR 2

Baked Chicken in Crescent Rolls for 2 image

This is my version of a recipe that was in a local magazine from our power company. I changed around a few of the ingredients and scaled it to feed two. Hope you enjoy. I love it because it is pretty quick and easy. Just add a salad and green beans and you have a wonderful meal.

Provided by Jellyqueen

Categories Chicken Breast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

2 boneless chicken breasts, poached and cut into four pieces.
1 can crescent roll
1 can cream of mushroom soup
1/4 cup milk
1 cup shredded cheddar cheese, divided
salt and pepper

Steps:

Poach the chicken for 15 minutes in enough water to cover; salt and pepper the water; remove from water, cool and cut into 4 pieces.
Divide the crescent rolls and roll chicken in the rolls (you will not use but 4 of the rolls, so you will have 4 left over to cook for your bread) Place the chicken into a 8x8 casserole dish which has been sprayed with pam or buttered.
Place seam side down.
Heat soup, milk and 1/2 cup cheese in a small sauce pan until cheese is melted.
Pour over chicken bundles and then sprinkle the other 1/2 cup cheese on top.
Bake at 350 degrees until rolls are golden brown, approximately 20 minutes.
NOTE: I always freeze the water that I use to poach the chicken in 2 cup servings.
I then use this in the place of water in soups and stews.

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