From Lisa Cotler
Preheat oven to 350. Lightly spray 9 x 13 inch pan with cooking spray.
Mix together milk, soup and cheese - set aside. Separate crescent rolls into 8 triangles. Top the large part of the crescent triangle with the chopped chicken. Top each crescent roll with 1 tsp of soup mixture. Roll crescent rolls up. Spread approximately 1/3 cup of the soup mixture in bottom of 9 x 13 dish. Place crescent rolls in dish. Pour remaining soup mixture over crescent rolls.
Bake for 30 minutes or until bubbly.
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Serving Size: 1 Serving (1084g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1327 | ||
Calories from Fat: 699 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 77.6g | 104 % | |
Saturated Fat 28.9g | 144 % | |
Monounsaturated Fat 20.9g | ||
Polyunsanturated Fat 16.9g | ||
Cholesterol 274.4mg | 84 % | |
Sodium 6321.6mg | 218 % | |
Potassium 680.1mg | 18 % | |
Total Carbohydrate 62.5g | 18 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 62.5g | ||
Protein 90.6g | 129 % | |
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: 1327
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