Chicken With Crescent Rolls: This chicken and cream cheddar sickle move formula is heavenly! It's a simple supper thought that makes an extraordinary gathering sustenance, as well.
I adore it since it's totally heavenly! That is to say, what could be preferable for dinner over a warm flaky sickle roll loaded up with chicken and softened cream cheddar?
This one is certainly a Southern solace sustenance most loved for us and, since they're so natural to make, I like to serve them even on occupied weeknights, as well.
Also try our recipe Lemon Garlic Butter Shrimp with Asparagus #dinnerrecipe #amazingrecipe
- 1 Tablespoon olive oil
- 1/2 cup chopped celery
- 1/4 cup chopped green onions
- 2- 3 cups shredded Rotisserie chicken
- 2 cans refrigerated crescent rolls
- 1 can cream of chicken soup
- 1 (8oz) package cream cheese, softened
- 1 packet ranch dressing mix
Instructions
- Preheat oven to 375 degrees.
- In a medium saucepan, sauté onions and celery for 2 to 3 minutes in olive oil until slightly tender. Add cream cheese, soup, and the packet of dressing mix until well combined and heat over low heat.
- Add the chicken and mix together. Remove from the heat and set aside.
- Separate each of the crescent rolls and place on a large cookie sheet.
- Add a spoonful of the chicken mixture at the large end of the dough triangle and roll up, folding the crescent roll on both sides.
- Bake chicken with crescent rolls for 10 - 12 minutes or until golden brown. Enjoy!
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