Chicken Roll-Ups with Broccoli Casserole

Shredded chicken rolled up inside canned croissant dough, with broccoli and a sauce made from creamed soup, milk and cheese then baked in the oven. You will want to save this one, it was so good and it feeds four people.

Spray a 9” x 13” baking dish with cooking spray.

Place shredded cooked chicken on the wide end of each croissant then salt and pepper each one.

Roll each croissant up starting with the big end. Place them evenly into the prepared baking dish.

Place broccoli in all the empty spots surrounding the crescent rolls.

Whisk the soups, milk and cheese together in a bowl then pour over the croissants, spreading to the edge and cover everything.

Bake in a preheated 350º oven for 45 minutes or until bubbly and the croissants are golden brown on top then serve.

Chicken Roll-Ups with Broccoli Casserole

• Difficulty: Easy
• Print

http://www.InDianesKitchen.com

Ingredients

• 1 – 8 oz original can Pillsbury crescent rolls dough (8 total)
• 2 small cooked rotisserie chicken breasts, shredded
• 1 can (10.75 oz) cream of mushroom soup
• 1 can (10.75 oz) cream of chicken soup
• 2 bunches fresh broccoli florets, (discard the stems) 
• 1 cup milk
• 1 cup shredded cheddar cheese
• salt to taste
• pepper to taste

Directions

1. Preheat oven to 350º.
2. Spray a 9” x 13” baking dish with cooking spray.
3. Place shredded cooked chicken on the wide end of each croissant then salt and pepper each one.
4. Roll each croissant up starting with the big end. Place them evenly into the prepared baking dish.
5. Place broccoli in all the empty spots surrounding the crescent rolls.
6. Whisk the soups, milk and cheese together in a bowl then pour over the croissants, spreading to the edge and cover everything.
7. Bake in a preheated 350º oven for 45 minutes or until bubbly and the croissants are golden brown on top then serve.

http://www.InDianesKitchen.com