Ingredients
Scale
- 1 rotisserie chicken, cut into bite-size pieces
- 8 large crescent rolls (Big and Flaky kind)
- 2 cups cheddar cheese, shredded, divided in half
- 10.5 oz cream of chicken soup
- 1 cup milk
- 1/2 cup sour cream
- 1 cup cheddar cheese, shredded
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F. Spray a 9×13 baking dish with non-stick cooking spray.
- In a large bowl, mix chicken and 1 cup cheddar cheese.
- Place crescent rolls on a flat surface, add a scoop of chicken mix to each, roll up, and seal. Place in the baking dish and bake for 10 minutes.
- While baking, heat soup, milk, sour cream, and 1 cup cheese in a pot over medium heat until cheese melts. Keep warm.
- After 10 minutes, remove rolls, pour remaining chicken mix around them, top with sauce, and bake for another 20 minutes. Serve warm.
Notes
- Use rotisserie chicken for convenience.
- You can prepare the dish ahead and refrigerate before baking.
- Freeze leftovers in an airtight container.
- Prevent soggy bottoms by baking rolls first before adding sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 roll with sauce
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 75mg