Shredded Chicken Pockets


This recipe is delicious and was so easy, it’s just silly!!

4 chicken breasts, boiled and shredded
2 cans crescent rolls
1 can Cream of Chicken soup
1 cup milk
2 cups shredded cheddar cheese

Unroll crescent rolls, fill each triangle with chicken and cheese. Close rolls by folding edges up into the center (like a pocket).

Place filled rolls in a greased 9×13 pan (they can touch). When all rolls are filled mix soup and milk in a bowl and pour over rolls.

Bake on 325 for 30-40 mins until tops are golden.

*You could throw some spinach in here to add some nutrition if you want/need.


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