Ingredients
- 10.5 ounces cream of chicken soup
- 1/2 cup broth
- 1/2 cup milk
- 1 tablespoon flour
- 1/2 teaspoon garlic powder
- 1 can crescent rolls
- 1 1/2 cups sharp cheddar cheese divided
- 1 1/2 cups cooked chicken shredded
- 2 cups broccoli or asparagus, steamed
Instructions
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Preheat oven to 375°F.
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Combine soup, milk, broth, flour, garlic powder and salt & pepper to taste. Pour the soup mixture in the bottom of a 9×13 pan.
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Separate crescent roll triangles.
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Divide 1 1/2 cups of the cheddar cheese and all of the chicken and broccoli over the crescent rolls.
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Roll each crescent roll and place in the prepared pan.
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Bake 25 minutes. Top with remaining cheese and bake an additional 5-10 minutes.
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Rest 5 minutes before serving.