Reviewed: Oct. 20, 2004

I'm giving this recipe a 3 as is but with a couple changes, it's easily a ****. I changed it up a bit the second time I made it by cubing boneless, skinless chicken breasts and cooking them in a skillet with 1/2 can of the soup and 3/4 c heavy cream. I also waited until the crescents were cooked to pour the sauce over because I thought they were too soggy when cooked the way the recipe suggested.

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Reviewer:

MANDI-O

Cooking Level: Expert

Home Town: Rosebud, Texas, USA

Living In: Chicago, Illinois, USA

Reviewed: Oct. 10, 2004

We have VERY PICKY eaters in our family and we all enjoyed this dish. Be sure to have your rolls almost all the way baked before topping with remaining soup, cheese and chicken that will keep it from being too "doughy" I think next time I will add a can of veg-all to the mix. Thanks Kay for sharing your recipe.

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Reviewer:

1 busy momma

Cooking Level: Intermediate

Home Town: Sanford, Florida, USA

Living In: West Haven, Utah, USA

Reviewed: Jul. 25, 2004

My husband and I thoroughly enjoyed this, even though I made it completely incorrectly. I started making this thinking I had all the proper ingredients on hand, oops! I had biscuits instead of crescent rolls, and no milk. I layered the biscuits on the bottom of the baking dish and just put everything on as a topping. I upped the cheese, since I LOVE cheese... so my bread to filling ratio was definately skewed to the filling side, but we liked it. Since I didn't have milk, I just melted the cheese in the soup mix along with a couple of tablespoons of water to thin it out. Poured it all on top and baked at 350 for 30 minutes. The biscuit in the middle was not all of the way cooked, an extra 10 min would have done the trick. I look forward to trying this recipe as it was actually intended, as we enjoyed my made up version quite a bit.

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Reviewer:

DAWNC

Cooking Level: Intermediate

Reviewed: Jul. 11, 2004

Thanks to previous reviews we really enjoyed this dish! I took the advice given by several reviewers when I made this and it turned out great. I added some green onions to the chicken and cheese in the crescents and baked the crescents for 10 minutes. I used one can of soup and one cup of milk, poured it over the baked crescents and then baked them for another ten minutes. As previously mentioned, this really is like a chicken pot pie and would be great for a cold winter night. Thanks again for all the advice!

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Reviewer:

Kristina

Cooking Level: Intermediate

Home Town: Merritt Island, Florida, USA

Living In: Saint Cloud, Florida, USA

Reviewed: Jun. 18, 2004

this recipe was ok

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Reviewer:

Kelly

Reviewed: May 10, 2004

I love this recipe, hubby didn't care for it, I like the advice to cook the rolls with chicken and then add the soup. I'll try that next time.

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Reviewer:

YODA0419

Reviewed: Apr. 4, 2004

I cooked my chicken with Mole Sauce and my family loved it!

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Reviewer:

RENLDS

Reviewed: Mar. 17, 2004

This recipe was too RICH and had too odd of a taste in it for my liking. Would have preferred it with either the soup and no cheese or vice versa. Will definitely not be making this one again.

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Reviewer:

SLOHAIR

Reviewed: Mar. 12, 2004

Family loved it!! Used boiled chicken breast instead of whole chicken.

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Reviewer:

TC1893

Cooking Level: Intermediate

Home Town: Pontiac, Michigan, USA

Living In: Allen, Texas, USA

Reviewed: Feb. 19, 2004

Great recipe! Although, I changed it up some: cooked chicken tenders in cream of chicken soup mixed with heavy whipping cream on the stove. Rolled tenders in crescents. Added a SMALL amount of soup mixture to baking dish (just enought to give the cresents flavor, but not soggy) Placed crescents/chicken in dish and added cheese to top and baked until crescents were lightly brown. YUMMY!!! Boyfriend loved 'em.

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