These little cuties are for dinner tonight! Another tride and true recipe of mine, quick and easy! Sorry my pictures aren't the best, this dish is a little messy to put together and doesn't require Canon Rebel as an ingredient. Enjoy!
Ingredients:
1 can cream of chicken soup
1 can crescent rolls
2 cans of canned chicken (drained)
1 bag sharp cheddar
1 bell pepper chopped finely
1 medium onion chopped finely
olive oil
s&p
Directions:
1.) Sautee onion and bell pepper together on medium to cook off the water in the vegetables. Add salt and pepper to speed things along.
2.) Mix chicken and 1/2 bag of cheese together in a bowl.
3.) Lay out crescent triangles and wrap up a large spoonful of cheese and chicken starting at large end.
4.) Continue to roll up all eight rolls.
5.) Mix drained veggies and soup in a greased casserole dish. I use a glass brownie pan.
6.) Lay rolls on top of soup mixture.
7.) Top with cheese.
Recipe Note: If you have chicken and cheese left over, place it in pan also or, make another batch for the week.
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