CHEESY CHICKEN CRESCENT ROLL BAKE

I am absolutely obsessed with this super easy and delicious chicken crescent roll bake. It has SO much flavor and is so comforting. This recipe makes a lot of roll ups and fills an entire 9x13 baking dish. We had a lot of left overs. If you'd like to make less you can split this recipe right in half!

INGREDIENTS:

-2 tubes of 8 count regular sized crescent rolls (16 count total)

-4 cups cooked chicken breast (I used rotisserie meat from 2 birds), shredded

-8oz cream cheese, room temperature

-One 8oz bag Kraft shredded jalapeño cheese

-2 tsp dried instant minced onion (you can substitute with onion powder)

-1/2 tsp garlic powder

-Salt/Pepper

-2 small can cream of chicken soup

-1 soup can full of milk (use the empty soup can to measure)

INSTRUCTIONS:

1. Preheat oven to 350. Combine shredded chicken, cream cheese, dried onion, garlic powder, salt & pepper (to taste) and about 1 cup of cheese. Mix until smooth.

2. Separate crescent dough (working with one can at a time so the dough does not get too warm) into the precut triangles. Place about 2 large scoops of chicken mixture on the large side of the triangle. Roll up into traditional crescent shape and pinch the sides closed. Place rolls in a 9x13 greased baking dish.

3. Bake for 20-25 minutes. While rolls are baking, mix together cream of chicken soup and milk. Season with salt & pepper to taste. Pull the rolls out & spoon half of the soup/milk mixture over the center of the rolls (see picture below) and sprinkle with more shredded cheese. Bake for another 5-10 minutes.

4. For serving, heat up soup/milk mixture in the microwave for 2-3 minutes until hot. Spoon as much sauce over the top of the rolls as you'd like!

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