Easy Cheesy Chicken Crescent Rolls

I came across this recipe last month and it reminded me of something my sister used to make. I think I was able to combine a few recipes and get close to hers. This is SO easy and the kiddos can even help. Choose your favorite vegetable, and dinner is done!

Ingredients:
1 can (8 oz) refrigerated crescent rolls
1 cup cooked chicken, shredded
2 tsp Poultry Spice
1/2 cup shredded cheddar cheese
1/4 cup cream cheese, softened
Salt and pepper to taste
Panko Crumbs (optional)
1 Can Cream of Chicken Soup
1 Can of Milk (measured in the soup can)
Veggie of choice (we used peas)

Directions:
1.     Preheat oven to 375°
2.     In a medium bowl, mix together shredded chicken, cheddar cheese, cream cheese, and poultry seasoning (I cooked my chicken in this, so I didn’t add more), salt, and pepper until well combined
3.     Unroll crescent rolls and separate into triangles
4.     Place a heaping tablespoon of the chicken mixture at the wide end of each crescent roll triangle
5.     Roll up each crescent roll, starting from the wide end, and place them in baking dish
6.     Sprinkle with Panko
7.     Bake for 20 minutes or until golden brown
8.     While baking, combine milk and soup in small saucepan
9.     Pour 1/3 of the sauce between rolls
10.  Bake 5-10 minutes until bubbly or veggies are steamed
11.  Meanwhile, steam peas (or veggie of choice)
12.  Pour veggies on soup rivers
13.  Bake another 5 minutes if desired
14.  Serve with the extra sauce

Now…my favorite tool to use to make this is my new $10 online purchase that my daughter got me hooked on. It’s a meat shredder! Look…take a chicken breast