Cast Away Chicken Croissants

This is a recipe I picked up years ago and I still make it once every few weeks. I’m pretty sure this dish isn’t very health but it’s very delicious and somewhat easy to make. I like to serve it with quartered potatoes and a green vegetable. Here’s the ingredients.

Ingredients:

1 pound of chicken tenders boiled
1 can of cream of chicken soup with herbs
8 ounces of Velveeta cheese cubed
1 can of original crescents
1 full soup can of milk
salt and pepper to taste

I like to boil my potatoes and chicken in the same pot to save time.

Once the chicken is done I set it aside to cool and finish boiling the potatoes. When the chicken has cooled I break it into pieces and start my cheese sauce on very low heat so the sauce doesn’t burn when it thickens. Preheat your over to 375 degrees at this point.

Add a good pinch of chicken to each of the unrolled crescents and continue to stir the cheese sauce. You may need to adjust the added milk to get the perfect thickness for the cheese sauce. Place your chicken crescent rolls in the oven for 10 minutes or until golden brown.