1 1/2 cups chicken, cooked and shredded 1 (8 oz) can refrigerated crescent rolls 1 (10.75 oz) can cream of chicken soup 1/2 cup milk 1/2 cup cheddar cheese, grated Kosher salt and freshly ground black pepper, to taste

PREPARATION

Preheat oven to 350°F and grease a 9×13-inch baking dish with nonstick spray. In a small bowl, mix together milk, soup, and cheese. Spread 1/3 cup of mixture in prepared baking dish. Unroll dough and separate into triangles. On the large part of the triangle, place some of the chicken and 1 teaspoon of the soup mixture. Roll up and place in baking dish. Once all the rolls are in the dish, pour the remaining soup mixture over and around the rolls. Bake until golden brown and bubbly, about 30 minutes.

1 1/2 cups chicken, cooked and shredded 1 (8 oz) can refrigerated crescent rolls 1 (10.75 oz) can cream of chicken soup 1/2 cup milk 1/2 cup cheddar cheese, grated Kosher salt and freshly ground black pepper, to taste

PREPARATION

Preheat oven to 350°F and grease a 9×13-inch baking dish with nonstick spray. In a small bowl, mix together milk, soup, and cheese. Spread 1/3 cup of mixture in prepared baking dish. Unroll dough and separate into triangles. On the large part of the triangle, place some of the chicken and 1 teaspoon of the soup mixture. Roll up and place in baking dish. Once all the rolls are in the dish, pour the remaining soup mixture over and around the rolls. Bake until golden brown and bubbly, about 30 minutes.