I love crescent rolls y’all!
This is so so so so so so sososososososososo easy, but I thought, I’m going to share this with y’all in case no one else had thought of it either.
I felt so *Rachel Ray-ish*, bein’ all good and using up my leftovers!
So here’s how it all went down.
I had some chicken.
I added some salsa, and enchilada sauce.
I put it in the crock pot.
One night I made tostadas.
Then I had alllll this chicken meat I forgot about.
Being resourceful, and loving crescent rolls, I thought “I’m going to make an open faced chicken roll-up!
Step One. Roll the crescent dough into a pan.
Step Two. Dump chicken meat onto dough.
Step Three. Sprinkle with cheese.
Bake. Eat. Repeat!
Easy as pie y’all.
Now, I’m moving and couldn’t find my big glass pan, so I just folded the excess dough over the last third of chicken, so those people eating will get a stuffed chicken sandwich. Actually, I made those once too, GOOD!
Y’all kids are going to love making this! Assign one of y’all’s little children to make this one night next week! I should’ve made this with my cooking club three years ago. *Sigh*, miss that.
~Peace, Love, and Crescent dough y’all
Roasted Chicken Crescent Bake
Yield: serves 4
1 can crescent dough, 8 rolls
3 cups shredded chicken (prepared in crock pot with a jar of salsa, or cream of')
1 cup shredded cheese
Preheat oven to 375 degrees. Spray 9x13 pan lightly with cooking oil. Roll out crescent roll dough to line the pan, and spread chicken evenly over dough. Sprinkle with cheese, and bake according to directions.