Only 5 fixings and 10 minutes of prep for this simple supper formula! The messy Chicken Crescent Rolls are heated until brilliant brown and presented with a velvety sauce. It's straightforward solace food that the entire family will adore!


1 cup cooked, finely diced chicken (or use canned chicken)

1 cup grated cheddar cheese, divided

1 (10.5 oz) can condensed cream of mushroom soup, NOT diluted

¼ cup milk

1 (8 oz) tube refrigerated crescent roll dough (8 count)


  1. Preheat oven to 350 degrees F.
  2. In a bowl, stir together soup, milk and ½ cup of cheese. Pour into the bottom of an 8-inch square baking dish. Set aside.
  3. In a separate bowl, combine chicken and remaining ½ cup of cheese.
  4. Unroll crescent roll dough and separate into 8 triangles. Place about 1-2 heaping tablespoons of the chicken mixture on the wide end of each crescent roll. Roll the dough up and place each crescent roll (seam-side down) in the bottom of the dish.
  5. Bake, uncovered, until the liquid is bubbly and the tops of the crescent rolls are browned (about 25 minutes). The bottom of the rolls (that are submerged in the sauce) will stay soft – like dumplings -- but will still be cooked through.

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