Chicken Crescents

20 Jul

This recipe was given to me by a great freind. Once I made it, I was hooked. My family loves it and it is very simple to make.


1 pkg (8-ct) Crescent rolls

8 boneless, skinless chicken tenderloins, boiled

1 can cream of chicken soup

1 1/2 cups milk


Start Preparing

  1. Preheat oven to 375 degrees.
  2. Place one cooked tenderloin onto 1 crescent roll; Sprinkle with pepper, then roll up. Repeat with 7 remaining chicken tenders. Place into an 8×8 spraying casserole dish.
  3. In a bowl, combine cream of chicken soup and milk; whisk until smooth. Pour mixture over chicken crescents.
  4. Bake for 45-50 minutes, or until tops of rolls are brown and bottoms are not gooey.
  5. Let stand for 5-10 minutes before serving.

(For larger batches, prepare in a 13×9 casserole dish, double ingredients and bake for 1 hour, 20 minutes.)

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3 Responses to “Chicken Crescents”

  1. Sandy July 20, 2010 at 4:33 pm #

    I’m gonna try that this week…..Here’s some variations ways that will change up the same recipe….1)add rotell tomatoes with the soup instead of milk and serve with tortilla chips. 2)Add drained cans of mixed veggies, diced potatoes and hard boiled eggs with soup, this should make a different kind of pot pie. Think all three will be on the menu pretty soon at this house!!

  2. kelliegirl3 July 20, 2010 at 5:05 pm #

    I’m SOOOO making this tonight!!! already went to the store and got what I needed!!! One alteration is I’m going to put cheese in with the chicken and then roll it up. Extra fat…heck yessss!!! Thanks for sharing the recipe my friend!!!

    • Chanelle Tallmage July 20, 2010 at 6:59 pm #

      I also add diced onions in w/ my soup/milk combo. 4got to add that in the recipe. Peyton eats 3-4 helpings of this and George always goes back for more 2!! Hope you enjoy!!!

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