Chicken Crescent Rolls
2 cans of low fat refrigerator crescent rolls
1 can of healthy low sodium cream of chicken soup (26oz)
1 cup fat free cheddar cheese
2 boneless skinless chicken breasts
Boil chicken breasts, then shred.
Roll out each individual crescent roll, then place about a Tbsp of shredded chicken in center and roll it up.
Bake on 350 for about 5 minutes until just starting to turn golden.
Pour Cream of chicken over the top, then bake an additional 10 minutes. Top with cheddar cheese, and bake for and additional 10 minutes.
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