Ayla's Cheesy Chicklen Crescent Rolls Recipe

Recipe of the Week

You’ve heard of pigs in a blanket; well, here’s chickens in a quilt! Tiny bundles of crescent-roll-wrapped chicken, tucked into a pan filled with cream of chicken soup and topped with melty cheese and seasonings. It’ll knock your feathers right off! 

Ingredients: 

• 1lb shredded chicken (boneless, skinless and cooked) 

• 1 cup shredded mozzarella cheese 

• 10.5 oz cream of chicken soup 

• 10.5 oz milk (use can from soup to measure) 

• 2 packages of 8 count crescent rolls 

• 2 teaspoons of garlic powder 

• 2 teaspoons of oregano 

Instructions: 

• Preheat oven to 350 degrees and turn on stove top with a pot on the burner. (Pot will be used later for the sauce.) 

• Place cooked and shredded chicken in a bowl and add in 1/2 cup of mozzarella cheese. 

• Sprinkle some garlic powder and oregano on top of the chicken and stir until coated thoroughly. 

• Unroll each crescent roll and scoop about 1/3 cup of chicken mixture onto the bottom of the roll (wider part). Slowly roll crescent roll up with chicken and cheese inside, repeating steps until all are stuffed. 

• Place in a 9x13 baking pan together. 

• Next, heat remaining cheese, cream of chicken soup and milk over stove until melted and warm. 

• Pour stove mixture on top of crescent rolls, coating entirely.  Optional: sprinkle some extra cheese on top to add a little crunch! 

• Place pan into oven for about 30-40 minutes. 

• Once cooked, the crescent rolls should be somewhat brown, and the mixture should be bubbly. 

• Let it cool for a minute or so, then serve! Enjoy!