Crescent rolls and chicken
NOTE: The 1/2 soup cans using the empty can of cream of chicken soup to measure.
Place chicken in a pot and cover with water, bring to a boil, reduce the heat to medium and cook till chicken is cooked through. Remove chicken (save broth). When cooled enough to handle remove the chicken from the bone and shred, set aside. Whisk together the soup, broth, milk, flour, salt and pepper. Unroll the crescent dough and separate into the triangles. Place a little cheese over the dough and at the larger end place a good heaping of the chicken. Roll up and place in a 9X13 casserole dish. Repeat with remaining. Once all are in the dish, pour the soup mix around each one and then drizzle a little over the tops (not too much) Bake in a 375 degree oven for 25 minutes, remove and top with a little more cheese and return to the oven for 5 minutes. Let sit for a couple of minutes before serving. The soup mixture will thicken up like a gravy.
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Serving Size: 1 Serving (262g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 335 | ||
Calories from Fat: 75 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.4g | 11 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 154.2mg | 47 % | |
Sodium 424mg | 15 % | |
Potassium 670.5mg | 18 % | |
Total Carbohydrate 2.6g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.6g | ||
Protein 58.6g | 84 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 335
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