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Chicken stuffed crescent rolls and sauce made with cream of chicken soup.
Preheat oven to 375 F. Open the can of rolls and spread the dough out on a work surface. Separate the rolls using the perforations. Fill each crescent roll with chicken and re-roll. Now you have a “chicken biscuit”. Spray a 9-inch pie pan with non-stick cooking spray and evenly distribute biscuits into the pan.
Mix together the remaining ingredients in a large bowl. Pour sauce mixture over the biscuits. Make sure each biscuit has a sauce coating it in order to prevent burning. Bake uncovered for 40 minutes.
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