Ingredients

Instructions

  1. Poach the chicken for 15 minutes in enough water to cover; salt and pepper the water; remove from water, cool and cut into 4 pieces.
  2. Divide the crescent rolls and roll chicken in the rolls (you will not use but 4 of the rolls, so you will have 4 left over to cook for your bread) Place the chicken into a 8x8 casserole dish which has been sprayed with pam or buttered.
  3. Place seam side down.
  4. Heat soup, milk and 1/2 cup cheese in a small sauce pan until cheese is melted.
  5. Pour over chicken bundles and then sprinkle the other 1/2 cup cheese on top.
  6. Bake at 350 degrees until rolls are golden brown, approximately 20 minutes.
  7. NOTE: I always freeze the water that I use to poach the chicken in 2 cup servings.
  8. I then use this in the place of water in soups and stews.