Chicken ‘n a Biscuit Recipe

How to make it

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• In large mixing bowl combine 2 cans of cream of chicken soup with 1 cup milk; stir well and set aside.
• In a different large bowl combine 8 oz of shredded cheese and 20 oz shredded chicken. Mix well with a fork and set aside.
• Butter a 9X13 baking dish (esp in corners and up sides).
• Pour small amount of soup mix in bottom of baking dish. (Just enough for biscuits not to stick to bottom.)
• Pre-heat oven to 375F.
• One by one separate crescent rolls into individual triangles and place on a plate.
• On a separate plate take each triangle and flatten with fingers until thin but with no holes.
• Fill the fat end of the triangle with chicken and cheese mixture (1 heaping tablespoon for each triangle) and tightly roll crescent roll. Pinch the ends closed if they are showing any mixture.
• Place each one in pan, with the sides touching each other (3 rows of 8).
• Pour remaining soup mixture over top of biscuits, ***making sure to cover every bit of biscuit showing.***
• Bake at 375F for 60-65 minutes, until top is golden brown. (Rotate the pan after 30 minutes.)
• Allow to cool for 5-10 minutes, then serve and enjoy!
• This recipe yields 24 biscuits, and feeds 4-8 people. Enjoy!