I made this on Sunday and it was DELISH!!!!! I will for sure make this again!
1 Rotisserie Chicken, off the bone, shredded
3 cans crescent rolls
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup chicken broth
Roll chicken into the cresent rolls, and pace seam side down in a greased 9x13 pan
I used 2 cans of the rolls and it covered the entire pan. I had a lot of chicken left over though.
Whisk together both soups with the broth and pour over the chicken rolls. I also mixed 1/2 pound of frozen veggies in the soups. Use the 3rd can to make a crust over the top of the rolls.
Bake 30 minutes at 400 degrees.
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