Reviewed: Aug. 15, 2008

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

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Reviewed: Aug. 7, 2008

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!

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Chelsea

Cooking Level: Expert

Home Town: Greenville, Pennsylvania, USA

Living In: Bradford, Pennsylvania, USA

Reviewed: Aug. 1, 2008

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

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Katrina

Reviewed: Jul. 21, 2008

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.

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4rhodes

Cooking Level: Intermediate

Home Town: Haltom City, Texas, USA

Living In: Bridgeport, Texas, USA

Reviewed: Jun. 9, 2008

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.

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Emily

Reviewed: Apr. 15, 2008

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!

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Nursemommy75

Cooking Level: Expert

Reviewed: Apr. 12, 2008

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.

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heatherbug82

Cooking Level: Intermediate

Home Town: New Port Richey, Florida, USA

Living In: Hanover, Pennsylvania, USA

Reviewed: Mar. 26, 2008

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!

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Leslie

Cooking Level: Intermediate

Home Town: Ambridge, Pennsylvania, USA

Living In: Hickory, Pennsylvania, USA

Reviewed: Feb. 22, 2008

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.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

Reviewed: Jan. 24, 2008

I love this recipe! It's super easy and quick! I do make some changes, instead of cooking the crescents and sauce together, I cook the crescents chicken and cheese alone (bake until golden brown), then make the sauce to pour overtop or put on the side of the roll. That way you can have it as soggy or as flacky as you would like.

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