1. Chicken flesh from breast (chopped and cooked) – 6 oz
- One can of crescent rolls
- One can of cream (of chicken soup)
- Half cup of milk
- Half cup of cheese
Heat your oven before you start. Put a pan measuring 9-inch × 13 inches. Now mix soup, milk, and cheese together in a different bowl. Cut crescent rolls into eight triangles. Cover the larger side with chicken flesh. Then put soup mixture (one teaspoon each time) on each roll. Now lay some soup in the bottom of the dish (around one-third cup). Place your rolls in it and pour the rest soup on it and bake for around thirty minutes or until there you find blisters.