INGREDIENTS
3 boneless chicken breasts, boiled or (SEE link for a super easy slow cooker method)
5 oz. cream cheese
2 tbsp softened butter
2 cups shredded colby jack cheese (divided into thirds)
1-2 tbsp diced pimento
2 cans crescent rolls
1 can cream of chicken soup
1 cup milk
Salt and pepper or creole seasoning
INSTRUCTIONS
Preheat oven to 350 degrees.
In a saucepan over medium-low heat, combine cream of chicken, milk, and a third of the shredded cheese. Season with salt and pepper or creole seasoning. Heat until cheese melts and remove from heat.
In a bowl, beat cream cheese and butter until smooth. Mix in chicken, another third of shredded cheese, and pimento. Season to taste.
Next pour half of the soup mixture into the bottom of a casserole dish.
Separate crescent rolls into triangles. Place a heaping tablespoon of chicken mixture on to wide end of triangle and roll up tucking in the sides a little.
Arrange crescents over the soup i the casserole dish. Bake for 25 to 30 minutes until golden.
Add last third of shredded cheese and bake 3 more minutes.
NOTES
You can serve it with the leftover soup mixture if you’d like.
