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