Ingerdients:
2 cans of low fat refrigerator crescents
1 can of healthy low sodium cream of chicken soup(26oz)
1 cup fat free cheddar cheese
2 boneless skinless chicken breast
Directions:
I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.
Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.
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