This was one of my grandma’s favorite recipes.
- From the Kitchen of Grandma Monie
- Shared by Vana Conner
At just 12 years old, she went to live with a family and served as a cook in their little cafe. She was fabulous in every way, especially in the kitchen!
Ingredients
- 1 can Chunky chicken
- 1 can Refrigerated crescent rolls, separated
- 4 slices Cheese, cut in half
- 1 can Cream of chicken soup
- 1 can Water or milk
Instructions
- Preheat oven to 400°F.
- Separate the crescent roll dough and spoon chicken onto each section.
- Place cheese over the chicken.
- Roll up dough to enclose the filling. Do not roll like a traditional crescent. Place filling in the center of the section, fold over, and press around the edges to seal.
- Place rolls in a 9 x 12 baking pan.
- Prepare the cream of chicken soup according to can directions. Pour soup over the rolls.
- Bake at 400°F for 25 minutes.
Notes
- Recipe makes 8 rolls.
- Substitute leftover turkey or chicken instead of canned chicken.
- Make it a meal by adding a steamed bag of frozen mixed vegetables to the sauce.
Recipe from the Kitchen of Grandma Monie and shared by Vana Conner. Originally published in Focus on Artesia 2026 Spring edition.
