Wednesday, February 29, 2012

Chicken and Vegetable Crescent Rolls

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!

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

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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