Instructions
Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Step 2: In a bowl, mix the shredded chicken with mozzarella cheese. Season with salt and pepper.
Step 3: Unroll the crescent dough and separate into triangles. Place a spoonful of the chicken mixture onto the wide end of each triangle and roll up tightly.
Step 4: Place the filled rolls in the prepared baking dish.
Step 5: In a separate bowl, whisk together the cream of chicken soup and milk until smooth. Pour evenly over the crescent rolls.
Step 6: Bake for 25-30 minutes or until the rolls are golden brown and the sauce is bubbling. Garnish with chopped parsley if desired.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave in short intervals.
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