• Cooking Time:
  • Servings:
  • Preparation Time:



  • 2 cans of the LARGE Pillsbury flaky crescent rolls
  • 1 can of cream of chicken
  • 1 can of cream of mushroom (or the one of your choice)
  • 1 pound of boneless skinless chicken breasts
  • 3 cups of shredded cheddar cheese (Mixed cheese is fine too)
  • Oregano
  • Garlic powder
  • Thyme
  • Olive oil


  • Heat oven to 350
  • While oven it heating...
  • Dice the chicken into small bite size pieces. Sauté the chicken in the olive oil with seasonings to taste
  • While the chicken is sautéing dump the cream of chicken and cream or mushroom into a small pot and follow the directions on the can for heating (Keep it warm)
  • Add seasoning and cheese to the soup to taste
  • When the chicken has cooked open and lay out the crescent rolls
  • Place a small handful of chicken on each roll with some cheese in it, warp them up..
  • Sprinkle some cheese on top.
  • Place them in the oven for the time and temperature recommended on the cans.
  • Put all left over chicken in the soup
  • Serve the chicken with soup on the side for dunking. Enjoy!

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