Easy Chicken and Cheese Rollups
Serving Size / Yield
- 5 boneless and skinless chicken breasts
- 1 ½ cans of creamy chicken soup
- 2 ½ cups of cheese, shredded
- Black pepper
- 2 Cans crescent dinner rolls (or 8 tortillas)
Boil the chicken until properly cooked and shred.
Add the black pepper, salt, chicken soup and two cups of shredded cheese into the chicken pieces and mix.
Take the crescent rolls and roll them out.
Place two large teaspoon into the rolls and fold them back. Be careful not to over-stuff.
Bake them at 350 degrees until they are golden brown. Remove from oven and add the remaining shredded cheese.
Return to the oven for 10 minutes until the cheese melts. They are then ready to serve.