3 rolls of reduced-fat crescent rolls, divided
2 chicken breast, shredded
1 can reduced fat cream of chicken soup
1 can reduced fat cream of mushroom soup
1 can chicken broth
Pepper and garlic powder, to taste
Preheat over to 400 degrees.
Dump the cream of chicken soup, cream of mushroom soup and can of chicken broth into a bowl and combine. To soup mixture, add pepper and garlic powder to taste. Put shredded chicken breast in another small bowl and add some of the soup mixture to the chicken just until moistened.
Roll out the cans of crescent sheets and separate into diamond shaped sections. Place a small handful of the chicken mixture on each diamond, fold dough over as best as possible to create a dumpling and place in a 9x13 inch baking dish.
Cut up any excess dough into strips. Place strips in a crisscross pattern on the top of the dumplings and soup mixture and bake until the dumplings are cooked through and the top is bubbly and brown, about 30 minutes.
2 comments:
It's really good. I made it with 3 chicken breasts and only 2 crescent roll packages. The extra chicken mixture I put in between the "dumplings" and I hand tore the 2 extra rolls into little pieces to fill in over the added chicken.
One of our family favorites! I use cream of celery instead of mushroom.
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