Crescent Chicken

I can't tell you how good this is~!!!  Pastry Pockets filled with chicken and topped with gravy and cheese.  Yes~  It's high in Sodium and super redonkulously high in fat.  But it's good and you aren't going to eat this every day~ so make a salad for a little balance and just go ahead!  ;)  

Originally from Janell @ Comfy in the Kitchen I've adapted this a bit and hope you like it too~  

Crescent Chicken 

Preheat oven to 350 degrees.   

1 package refrigerator crescent rolls (I used Kroger generic)

2 cups deboned chicken, chopped 

8 ounces shredded cheddar or colby

One can cream of mushroom soup 

One can of milk  

Grease a 13by9 pan. 

Grate chicken and set aside for later. 

 Mix together cream of mushroom soup and milk and set aside for later.  

 Separate crescent rolls.  If there are smaller pieces patch them together and roll them out to make them larger.  Spoon a bit of chicken onto each crescent and pinch them to seal shut and overlap the dough if neccesary.  It won't look pretty and it won't matter!  Place seam sides down in pan.  

Pour chicken soup mixture over top of chicken and sprinkle remainder of chicken in pan and remaining cheese.  

Bake for 30 minutes till nice and bubbly.  

Take out of oven and sprinkle with remaining cheese. 

Straight out of the oven~  

Lookin all yummylike~! 

Should I have one? 

Or two?  

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