Ingredients for Aunt Jo's Crescent Chicken Rolls
- 1 (8 count) can refrigerated crescent rolls
- 0 cans condensed cream of chicken soup
- 1 cup shredded cheddar cheese
- 2 cups cooked chicken, shredded
- 1/2 cup plus 2 tablespoons milk
- 1 (8 ounce) package cream cheese, softened
- 2 tablespoons butter, softened
- 1/4 cup finely chopped onion
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
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How to Make Aunt Jo's Crescent Chicken Rolls
- Preheat oven to 325°F (160°C).
- In a medium bowl, combine 4 ounces cream cheese, 2 tablespoons butter, 2 tablespoons milk, 1/4 cup finely chopped onion, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until smooth.
- Add 2 cups cooked and shredded chicken to the cream cheese mixture. Stir to combine.
- In a small saucepan, combine 1/2 cup milk, 1/2 cup shredded cheddar cheese (or your preferred cheese), and 10.75 ounces (1 can) condensed cream of mushroom soup.
- Heat over medium-low heat, stirring frequently, until the cheese is melted and the sauce is smooth. Do not boil.
- Pour 1/3 of the cheese sauce into the bottom of a greased 9x13 inch baking dish.
- Spoon the chicken mixture onto a crescent roll sheet (one can, 8 count). Shape into 8 rolls. Arrange the rolls on top of the cheese sauce in the baking dish.
- Pour the remaining cheese sauce over the chicken rolls.
- Sprinkle with 1/2 cup extra shredded cheddar cheese.
- Bake for 30-35 minutes, or until the rolls are golden brown and heated through.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
14g
Fat
94g
Carbs
15g
