Chicken Crescent Casserole

Ingredients

• 10.8 ounce cream of chicken soup canned
• 10.8 ounce cream of mushroom soup canned
• 16 ounce crescent roll dough divided
• 4 servings salt and ground pepper black to taste
• 1 cup milk 
• 1 cup cheddar cheese shredded
• 3  chicken breast halves boneless skinless

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. Season chicken breasts with salt and pepper.
3. Heat a large skillet over medium heat; pan-fry chicken until no longer pink in the center, about 10 minutes per side. Shred chicken.
4. Spread chicken over crescent roll triangles.
5. Roll triangles, starting with the wider end, around chicken. Arrange rolls on prepared baking dish with the seam sides down.
6. Place rolls into prepared baking dish.
7. Mix cream of mushroom soup, cream of chicken soup, milk, and Cheddar cheese in a bowl; pour mixture over crescent rolls.
8. Bake in preheated oven until bubbly and rolls are golden brown, about 40 minutes.