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Chicken Crescent Bake
Author: Crabby Housewife
Ingredients
  • 2 can crescent rolls
  • 1 cup chicken diced
  • 1 can cream of chicken soup
  • 1/8 cup milk
  • Diced veggies from fridge and pantry such as carrots, peas, etc. (you can also use leftover or frozen veggies) Think pot pie style veggies. You aren't throwing away leftover veggies are you? You should always keep a plastic container in the freezer with leftover veggies.
  • salt and pepper to taste
Instructions
  1. Grease flat baking sheet or use parchment paper if you have some on hand.
  2. Roll out one can of crescent rolls and flatten with heel of hand.
  3. Mix cream of chicken soup with milk, salt and pepper.
  4. Add diced chicken and vegetables and fold together.
  5. Pour mixture into the middle of the flattened sheet of crescent rolls, leaving about an inch open around the sides.
  6. Open the second can of crescent rolls, lay on top of mixture, pull to side and then pull up the bottom sheet and pinch together.
  7. Cut three to four slits in the top of the pocket and bake at 350 for about 25 minutes or until golden brown and crust fully baked.
  8. *Note: I think the crust crisps up better on parchment paper. You can buy parchment paper for $1 at the Dollar Tree and while a small package it will last you for several uses.