Cheesy Chicken Roll Ups
- 2 (8 ounce) packages Pillsbury Refrigerated Crescent Dinner Rolls (makes 16 rolls-low fat version is just as good)
- 2 cups skim milk or 2 cups low-fat milk
- 1 (8 ounce) bag shredded kraft sharp 2% cheddar cheese
- 1 1/2 - 2 lbs chicken breasts
- 2 (10 ounce) cans cream of chicken soup (reduced fat is just as good)
- Boil chicken until fully cooked.
- Let cool; cut into small pieces.
- Mix 1/2 cheese and chicken pieces together.
- Unroll crescent rolls (1 package at a time, keep refrigerated until then or they get sticky).
- Roll up chicken and cheese in side rolls.
- Simmer 1 can cream of chicken soup, 1 cup of milk and 1 cup of cheese until cheese is melted.
- Pour soup mixture in pan to coat and place roll ups on top. Pour additional soup mixture on top of rolls.
- Bake at 375u0b0F for 45-60 minutes depending on number of roll ups.
- Make additional soup mixture to top rolls ups.
version, milk, cheddar cheese, chicken breasts, cream of chicken soup
Taken from www.food.com/recipe/cheesy-chicken-roll-ups-198005 (may not work)