Reviewed: Mar. 16, 2003

Yum Yum Yum! I am so glad I read the reviews before I made this. I made the chicken rolls and didn't bother trying to seal them, sprinkled them with part of the cheddar cheese and baked them. While they were baking, I heated the soup and milk and the rest of the cheese and spooned it on the chicken rolls right before we ate. We LOVED this recipe and I will definitely be making this again. Thank you so much Amy!

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29 users found this review helpful

Reviewer:

NJSS2000

Reviewed: Dec. 2, 2010

After reading others' reviews, I changed how this was baked. I stuff the crescent rolls and bake for 20-25 minutes. While baking, I make the sauce in a pan and pour it over the "chicken pockets" (as we call it) after they are baked. One of our new favorite dinners! So yummy!

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24 users found this review helpful

Reviewer:

MaddiesMom

Cooking Level: Intermediate

Home Town: Vonore, Tennessee, USA

Living In: Ocean Springs, Mississippi, USA

Reviewed: Mar. 14, 2002

This recipe took almost 3 times as long to cook as was stated. The cream of chicken soup being poured over the chicken rolls made it very hard to get the rolls cooked without being doughy. I had to cook for almost 45 mins before the rolls were close to being done. It did taste good, but I think next time I'll eliminate the soup and just cook the chicken rolls by themselves...

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15 users found this review helpful

Reviewer:

DONNALYNN2

Reviewed: Oct. 9, 2001

After reading the reviews and needing a quick dinner with cooked chicken and cresents rolls, I took a chance and made a few changes. It was delicious and quick!! Having worked with canned cresent rolls before, I decided to not use triangles but rectangles. I took 2 triangles and patted together, put chicken and cheese in middle and topped with 2 more triangles that had been patted together and forked the edges. This gave me 2 rectangles. I topped it with 1/2 canned soups, 1/2 c. milk and cheese.

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13 users found this review helpful

Reviewer:

RIGGINS

Reviewed: Jul. 29, 2009

This is a great kid friendly recipe! The secret is to cook the rolls first, then make the sauce on the stove and pour over the rolls just as you are about to serve them. I also added some onion powder, garlic powder, and pepper to the chicken first. This even works great with canned chicken.

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10 users found this review helpful

Reviewer:

kpinsonat

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

Living In: Denham Springs, Louisiana, USA

Reviewed: Sep. 2, 2003

I read the reviews before I tried this one. Instead of the american cheese, I used sliced swiss. I baked them without the sauce and then made the sauce in sauce pan and spooned over after the rolls came out of the oven. Also, instead of chicken soup, I used mushroom. Added about 10 fresh mushrooms to soup mixture. Family really liked it!

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7 users found this review helpful

Reviewer:

zoesmom

Cooking Level: Expert

Home Town: Stillwater, Oklahoma, USA

Living In: Deridder, Louisiana, USA

Reviewed: Jun. 14, 2003

EXCELLENT and so easy and quick! Followed reviewers' tip of laying squares on top of each other with cheese and chicken inside instead dealing with small triangles. The other tip of heating the milk, soup and cheese on the side and then pouring over the cooked pastry a great idea. The second time I made this, I microwaved some frozen chopped spinach and fresh sliced mushrooms for a couple minutes and then added it to the soup mixture and stirred until heated. It was a BIG hit! I'm sure other variations would be good too.

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7 users found this review helpful

Reviewer:

Loladear

Reviewed: Feb. 7, 2003

This recipe was fast and easy. Perfect for the working Mother! My family loved it. My only complaint was the Crescent rolls didn't get completely done on the bottom (I even let it cook over the time limit) Next time I will cook the chicken soup, milk and cheese separatly and pour over after the stuffed Cresecent Rolls are done!

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7 users found this review helpful

Reviewer:

ARAPPII

Reviewed: Mar. 13, 2009

I took the advise of some other reviews and made 2 rectangular rolls, they came out great. I also cooked the soup/milk/cheese mixture in a sauce pan and poured over the rolls after they came out of the oven.

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4 users found this review helpful

Reviewer:

Miss Molly

Cooking Level: Intermediate

Living In: West Gardiner, Maine, USA

Reviewed: Apr. 4, 2001

I'm going to have to agree with some of the others here-- as great as this sounded, the crescent rolls never really cooked right. Too doughy. And I left them in there for a long time. Also, stuffing them was a pain. I probably won't make it again.

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4 users found this review helpful