• 2 chicken breasts, cooked and cubed
  • 1 (8 ounce) can refrigerated crescent dinner rolls
  • 2 (10 ounce) cans cream of chicken soup
  • 1 (10 ounce) can cream of mushroom soup
  • 1 (12 ounce) can evaporated milk
  • 1 (8 ounce) container sour cream
  • 2 cups of shredded cheddar cheese


  • Preheat oven to 375.
  • Place soups, milk, and sour cream in a medium saucepan and heat through.
  • On the bottom of a 13x9 pan spread a small amount of the soup mixture.
  • Take one crescrent roll and fill with a small amount of chicken and cheese.
  • Roll and secure, place in pan.
  • Repeat with all 8 rolls.
  • Place in oven and bake for 7-9 mins, or until rolls are lightly browned.
  • Remove from oven and cover each roll with a generous amount of the soup mixture.
  • Cover all with cheddar cheese.
  • Return to oven and bake til cheese is melted and soup is bubbly.