Chicken Casserole |
| Name: |
Jessica Cote |
| Base: |
Little Rock AFB |
| Recipe: |
3 skinless chicken breasts,
1 can of crescent rolls (8 ct.),
2 cans of cream of chicken soup (can substitute 1 can of cream of mushroom),
1 cup shredded cheese,
1 and 1/4 cup milk.
Preheat oven to 400. Boil chicken breasts, cut up into pieces, place pieces inside crescent rolls and place crescent rolls inside 13 x 9 pan. Sprinkle remaining chicken around bottom of pan. In separate pot heat up 2 cans of cream of chicken soup, milk, and 1/2 cup cheese. Pour mixture on top of crescent rolls in pan. Sprinkle remaining cheese on top of rolls. Bake in oven for around 20 minutes or until tops are golden.
Serves well with rice. |
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