Creamy chicken crescent rolls | Half-Scratched
"Everyone in my family loved these creamy chicken crescent rolls—even Olivia, my very pickiest eater. If you haven’t tried these yet, I highly recommend making them. And eating them. And then eating the leftovers for lunch the next day. (Or breakfast if you’re like Nathan and do that sort of thing.) I used homemade seasoned...Read More..."
INGREDIENTS
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4 cans crescent roll dough
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1 can cream of chicken soup
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½ cup skim milk
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1 cup reduced-fat sour cream
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2 to 3 cups cooked, diced chicken
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¼ cup chopped green onions
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¼ cup butter, softened
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1 (8-oz) package reduced-fat cream cheese
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Salt and pepper, to taste
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¼ cup melted butter
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Seasoned bread crumbs*
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