Ingredients:
3 boneless chicken breasts
2 tubes of Pillsbury crescent rolls
2 (or 4 cups) bags of shredded cheddar cheese
2 cans of cream of chicken soup
2 cups of milk
1 tsp of dry mustard ( I didn't have any on hand so I just used regular mustard)
butter
Lawry’s seasoning salt
Directions:
1. Preheat oven to 350 degrees.
2. Place chicken, sprinkled with Lawry’s and tablets of butter in tin foil.
3. Bake, in a baking dish, for 45 minutes (or until cooked through)
4. Meanwhile, combine soup, milk, dry mustard, and a handful of cheese in a saucepan. Heat on medium low, until warm and incorporated.
5. Unroll crescent rolls and place a dollop of shredded cheese on each.
6. Once chicken is cooked, cut into cubes and place on crescent rolls with the cheese.
7. Roll up into crescent shape.
8. Pour a portion of your sauce into the bottom of a 9×13 baking pan (just enough to cover the bottom)
9. Place rolled up crescent rolls in 2 rows in the pan.
10. Sprinkle with remaining cheese and cover with remaining sauce.
11. Bake at 350 degrees for 45 minutes.
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