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)

  1. Mix soup and milk together and add any additional seasonings. Pour into bottom of 9×12 dish.
  2. Roll cheese and chicken in crescent rolls and lay them in soup mixture.
  3. Top with grated cheese and add extra cheese and chicken into the soup mixture.
  4. 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!


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