Ingredients for Baked Chicken In Crescent Rolls For 2
- 1 pound boneless, skinless chicken breasts
- 1 (8 ounce) can refrigerated crescent dinner rolls (8 count)
- 1/2 cup cream of mushroom soup
- 1/4 cup milk
- 1 cup shredded cheddar cheese, divided
- salt and pepper, to taste
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How to Make Baked Chicken In Crescent Rolls For 2
- Poach chicken breasts (about 1 pound total) in a saucepan with enough water to cover. Add salt and pepper to taste.
- Simmer for 15 minutes, or until chicken is cooked through.
- Remove chicken from water, let cool slightly, and cut into 4 pieces.
- Open one 8-count can of refrigerated crescent roll dough. Separate into 4 triangles.
- Wrap each piece of chicken with a crescent roll triangle, tucking in the edges.
- Lightly grease an 8x8 inch baking dish.
- Arrange chicken bundles seam-side down in the prepared dish.
- In a small saucepan, combine 1/2 cup cream of mushroom soup, 1/4 cup milk, and 1/2 cup shredded cheddar cheese. Stir over low heat until cheese is melted and smooth.
- Pour sauce evenly over chicken bundles.
- Sprinkle remaining 1/2 cup shredded cheddar cheese over the top.
- Bake at 350°F (175°C) for 20-25 minutes, or until crescent rolls are golden brown and chicken is heated through.
Nutrition Information (Approximate per serving)
Sodium
85 g
Sugar
29g
Fat
101g
Carbs
23g
