Chicken Stuffed Croissant Bake
2 packages (8 ounces each) refrigerated crescent rolls
4 cups shredded cooked chicken
2 cans (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup
1 container (8 ounces) sour cream
1 cup chicken broth
1 bag shredded mild cheddar cheese
Separate the dough into 16 triangles.
Spoon 1/4 cup chicken onto each triangle.
Roll up the triangles around the chicken.
Place in a lightly oiled 12 inch Dutch oven.
Whisk the soups, sour cream and broth in a medium bowl.
Pour the soup mixture over the rolls.
Using 12 coals under and 22 coals on top, bake at 375 degrees for 40 to 45 minutes or until the rolls are golden brown.
Sprinkle with cheese in the last 10 minutes of cooking.
Makes 8 servings.
4 cups shredded cooked chicken
2 cans (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup
1 container (8 ounces) sour cream
1 cup chicken broth
1 bag shredded mild cheddar cheese
Separate the dough into 16 triangles.
Spoon 1/4 cup chicken onto each triangle.
Roll up the triangles around the chicken.
Place in a lightly oiled 12 inch Dutch oven.
Whisk the soups, sour cream and broth in a medium bowl.
Pour the soup mixture over the rolls.
Using 12 coals under and 22 coals on top, bake at 375 degrees for 40 to 45 minutes or until the rolls are golden brown.
Sprinkle with cheese in the last 10 minutes of cooking.
Makes 8 servings.
