A few weeks ago, my friend posted this recipe on her Facebook page. I was SOOOOOO intrigued with it because it was so simple, kid friendly, and looked like the perfect dinner to make on a school night!! Sure enough, I made this last night and it was a huge hit! I made a few changes to the recipe and my husband was quite excited to take the leftovers for lunch today! My oldest son even went back for seconds!!
3-4 boneless chicken breasts
1 cup mozzarella cheese, shredded
1 can (10.5 oz) cream of chicken soup
1 soup can full of milk
2 packages crescent rolls
Garlic Powder, Oregano
Cook up chicken and shred or dice into small chunks. Place cooked chicken in a bowl and add in 1/2 cup of mozzarella cheese. Sprinkle some garlic powder and Oregano on top of chicken and stir to coat thoroughly. Unroll each crescent roll. Scoop about 1/3 cup of the chicken mixture and place towards bottom of crescent roll (the wide part). Slowly roll the crescent roll up with chicken/cheese inside. Continue process until all crescent rolls are stuffed. Place in a 9×13 baking pan. Next, heat remaining 1/2 cup mozzarella cheese, cream of chicken soup, and milk over the stove until melted and warm. Pour mixture on top of crescent rolls, coating entirely. Place pan into a preheated oven, 350, and bake for about 30-40 minutes. Once cooked, the crescents should be somewhat brown and the mixture should be bubbly! Serve!