4 Chicken Breasts; Diced and Boiled
2 cans cream of chicken soup
3 cups milk
1 can crescent rolls
8 cheese slices
Rice-Cooked
Directions:
Mix soup and milk until slightly lumpy. Set aside. Open crescents into triangular shapes, place a small portion of boiled chicken on large end of crescent, top with cheese slice, roll, and place in baking dish. Pour soup mixture over crescents. Bake at 325 for 30-40 minutes. Serve over rice.
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