Awhile back, when coming up with ideas for my cooking class I teach at co-op, I decided to make these crescent chicken rolls with my class. I had a stash of crescent rolls in my freezer from when I got a 12 pack of them for $1.00 (yes, you can freeze those canned biscuits!) So this was a perfect recipe to whip up.
Instead of using a can of cream of chicken soup the recipe called for, I paired it with my homemade cream of chicken soup (I never buy "cream of" soups anymore, much cheaper & healthier to make your own).
This recipe also freezes well. Just reheat in the oven.
Crescent Chicken rolls
1 package refrigerator crescent rolls (I doubled this recipe in the above picture)
2 cups chopped cooked chicken
1 cup shredded cheddar cheese
1 can cream of chicken soup (my homemade recipe listed below)
1 can of milk (using soup can)
Preheat oven to 350
Prepare soup using milk and set aside. Separate crescent rolls and flatten a bit. Spoon chicken and cheese onto each crescent on the thick end; roll and seal to enclose filling (it won't roll perfectly, just work to pinch shut all sides). Place in a 9×13 baking dish. Pour soup over rolls. Bake at 350 uncovered for 30 mins. Just a note, I like seasonings and sometimes add whatever else I feel in the mood for at the time.
Cream of "whatever" Soup
3 Tbsp of butter
3 Tbsp flour
1/4 tsp salt
dash of pepper
1 1/4 c of liquid, milk or stock
Melt butter in saucepan. Stir in flour and seasonings. Cook over medium heat until bubbly. Add liquid slowly, stirring with wire whisk to prevent lumps. (this is key for a smooth soup). Cook until thick. This equal 1 can of condensed soup.
For cream of chicken soup, use chicken broth for half the liquid. Add a little poultry seasoning or sage if you like.
For cream of tomato soup, use tomato juice for the liquid. Add dashes of garlic & onion powder, basil & oregano.
For cream of mushroom or celery soup, saute 1/4 cup of mushrooms or celery & 1 Tbsp of onion in butter before adding flour.
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