Here is the original recipe that my sister-in-law and I submitted to Pillsbury 20+ years ago. Give it a try, you'll love it (gravy and all). Poach 2 boneless skinless chicken breasts (or use a large can of white meat chicken, drained, no need to poach) in chicken broth for approx 20 mins, cool and shred. Lay out 8 crescent triangles and stretch them a bit at wide end. Plop a blob of shredded chicken at wide end (maybe 2 tblsp) and a pinch (maybe 1 tblsp) of finely shredded cheddar cheese on top of the chicken. Roll up the crescents like normal, but fold and pinch the tips when rolled. Curve them in normal half moon shape and place in 9x13 glass baking dish (un-greased, 2 rows of 4. In the large bowl with the remaining shredded chicken (if any), pour in 1 - 10 3/4 oz can cream of chicken soup, and 3/4 of that can of milk. Mix well and evenly pour over and around crescents. Be sure to cover them completely by spooning sauce. Sprinkle another tblsp or so of shedded cheddar on top of each crescent and a little over the surrounding sauce. Bake in pre-heated oven (temp according to pkg directions) for approx 25-30 mins). Cheese should be brown and bubbly and crescents risen. I usually serve with peas or cheesy broc. Hope you will give our original a try. P.S... we named them "Chicken Doodles" (which is what we still call them today), but Pillsbury re-named them. Enjoy! -Rosanne (aka ALPARO)
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Here is the original recipe that my sister-in-law and I submitted to Pillsbury 20+ years ago....