This is a great recipe! My husband and I loved it! I used 1 cup of cheese for the sauce and 1 cup for the croissants. I would make this again!

I loved this recipe, my kids, not so much. I thought it was a great comfort food and I liked the soup mixture cooked with the crescent rolls. I did have to cook a little longer.

This recipe is GREAT! My 2 kids can help make this! My whole family loves it!

amazingly good......i had to stop myself from eating it all! bake it with the sauce around the crescent rolls, then after baked, pour some on top so that you get the taste of it with the chicken. it kind of tasted like a chicken cheese-steak to me! yummy!

My mother made this meal when I was young and it has always been one of my favorites. I cook it now for my husband and kids and they love it. I also cook the sauce on the stove and pour over the crescents after they have baked in the oven. Love this recipe!

We used this recipe loosely as a base. Two pieces of bacon were cooked on the stove top until perfectly browned. It was then crumbled and put in to a 13x9 pan. We then sauteed a half of a cup of choppen onion and one and one half cloves of garlic in bacon juices. Once that was nicely done it was poured into the pan and stirred. Added one can of cream of chicken and can of cream of mushroom. Added one tablespoon of chopped fresh basil, 1/2 tsp salt, 1/2 Tbsp of black pepper, and stirred. Cooked two very large frozen chicken breasts on 350 for about 46 minutes. Shredded the chicken and mixed it in. Topped with a layer of cheese and then eight, unrolled, crescents flat on the mixture. Cooked at 426 uncovered 15 mins, loosely covered at 350 ten minutes, then uncovered at 350 for five minutes. Our stuff came out excellent. The chicken mixture was hot and bubbly, cheese was melted, and crescents were brown and flaky. Tasted pretty good. :)

Based on the other reviews, I made some modifications as well, but with the changes, it was great! I used the chicken breast, boiled then shredded. Then, I used one can of Cream of Broccoli, one can of Fiesta Cheese soup, 1 1/2 cups of milk, and added frozen peas and carrots to the soup mixture. I put half the soup mixture in the bottom with the extra chicken and sprinkled with cheese, then added the chicken and cheese crescents, baked as suggested, and then topped with remaining soup and a layer of cheese- VERY yummy!!!

This was really awesome it's like easy chicken pot pies!!! But I would totally next time throw in a mixed veggie combo with it, just to finish off the whole taste!

I love this recipe. I have already made it 3 times.

I followed others' suggestions, used 1 1/2 c milk, 1 can of soup, and baked them without the soup mixture. Totally yummy, if not a little bland, and my daughter's loving them at 19 months cause she won't eat anything not white in color lol. Kinda small but good, just make a side to go with them!

Very tasty! Easy to make. Husband loved it! I cooked the chicken a little longer then recipe stated.

My husband thought it was really good. I took some suggestions from other reviews,& tweaked it a little bit. I seasoned the chicken & put onions in it after I shredded it.In the sauce, I added diced red bell pepper,onions & black pepper. The sauce was great! I poured it over the rest after I cooked them,but the cressants were still a bit doughy for me. It was kind of like an odd verson of baked chicken & dumplings. Also the time was a little more consuming.

This was really good. I will agree a little salty. I just put a tablespoon of the sauce over the cheese before I rolled them up and they were perfect. Still flaky. I need to figure out the salty problem and then we will for sure make again.

This was a big hit in my house tonight! My older two daughters, 8 & 6, helped assemble the crescents. I took the advice of some readers and didn't pour the sauce on until after they had baked. I also used both cans of soup, but half the milk and a little more cheese to make the sauce thicker and cheesier. To lower the calories and fat, I used low fat crescents, low fat cheese (don't use fat free, it won't melt properly), 1% milk, and low fat/low sodium soup. Will definately make this again!

This was really, really good! The next time I make this I will wait till I serve it to pour on the soup mixture. I thought that the crescents came out soggy. Other than that, this will definitely be made in this house again! Oh and I used a can of the cheese soup as well.

I wish 4.5 stars were an option. This was a very good & very easy recipe. My initial reaction was that it tasted too salty, but everyone else gobbled it up like there was no tomorrow and thought I was crazy. The toddlers weren't impressed at all, but that's not saying much. We talked about making a few minor additions... finely chopped celery & slivered almonds would have given it a nice texture and mild flavor. I'll certainly make this again. I wish I could tell you how they are left-over... 4 adults and 2 toddlers ate them all up!

My hisband and 9 year old daughter really liked. I din't care for it though. I baked it without the sauce and let everyone add it at the end.