DIRECTIONS
In a pot, cover the chicken with water and bring to a boil then, reduce the heat to medium and let it cook through. Save the broth and shred the chicken.
In a bowl, mix together the soup, broth, milk, flour, salt and pepper.
Unroll the crescent rolls and separate to triangles then place some cheese on the triangle and some chicken at the larger end. Roll up the dough and arrange in a 9×13 casserole dish.
Pour the soup around the rolls and drizzle some on top.
In a preheated oven to 375° bake for 25 minutes then top with some cheese and bake for 5 more minutes.
Serve with the soup mixture and enjoy.
Easy, easy and cheesy ! She makes cooking look so easy and simple. We ate every piece of these rolls and we still wanted more ! Give it a shot, you’ll love them !