This tasty recipe comes from my cousin Bridget. She’s a teacher and has a husband and two very busy kids, so she — like me — appreciates the value of a meal that’s easy and quick to fix, and that satisfies everyone.
I made this the other night, and wasn’t sure something so simple could really be as delicious as Bridget said, but it was! Everyone in the family loved it, and it could not have been easier! The best thing is that all of the ingredients are staples in my house, so just about anytime I need a last-minute meal, I can pull this together.
Crescent chicken bundles
1 package of 8 refrigerator crescent rolls (I used the jumbo size)
2 cups chopped cooked chicken
1 cup shredded cheese (I used Colby Jack)
1 can cream of chicken soup
1 soup can of milk
Preheat oven to 350 degrees F. Roll crescent rolls out and separate into individual triangles. Spoon chicken and cheese onto the widest part of the dough, then fold in the corners and pinch to seal all the way around, forming little bundles. Place bundles in a 9×13″ baking dish.
Make soup on stovetop as directed, using a can of milk. Pour prepared soup over top of the rolls. Top each with a little extra shredded cheese. Bake uncovered at 350 for 30 minutes, or until bundles are golden brown. Spoon the soup sauce on top of bundles.