1 can mushroom soup
2/3 soup can milk
1 chicken (boiled, deboned, and cut up)
1 13-oz. can chicken
1 can crescent rolls
cheddar cheese, grated
other seasonings, to taste (i.e., dried minced onion)
- Mix soup and milk together and add any additional seasonings. Pour into bottom of 9×12 dish.
- Roll cheese and chicken in crescent rolls and lay them in soup mixture.
- Top with grated cheese and add extra cheese and chicken into the soup mixture.
- Bake at 400 or until rolls are brown, approximately 20 minutes.
Note: My sister adds sauteed onions and mushrooms, and who knows what other yumminess, to her chicken/cheese mixture. Get creative and enjoy!