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pleased to bring you this recipe in cooperation with …

over at BlessedwithGrace

This is a revamped version of Live.Love.Eat’s Baked Crescent Almond Chicken. We took out the green pepper (we not likey so much) and added onion. We also did not use the almonds, we used CHEESE!!! Cause we are big cheese lovers in this house!!! We did tweak the amounts a bit to suit our tastes. We also used cream of mushroom soup per the advice at the end of the post on Live.Love.Eat. So here is the “new” recipe. You can see my helper in the picture!!

Cheesy Crescent Chicken

2 1/2 c. shredded Rotisserie Chicken

1/2 package of frozen spinach, thawed and drained

1 medium onion, diced

2 c. shredded sharp cheddar cheese, plus 1/2 c. to go on top just before baking

2-4 cloves minced garlic (you likey garlic, you add more)

3/4 c. cream of chicken OR cream of mushroom soup (undiluted)

1/2 t. salt

2 packages crescent rolls

**Put cooled chicken pieces into a large bowl. Add spinach , onion, cheese, garlic, soup and salt. Mix well. Place crescent rolls on GREASED cookie sheet, leaving triangles of dough attached to each other. Pinch seams of dough together to make one large rectangle of dough. Place chicken mixture down the center of the rectangle of dough, leaving a margin of dough on either side of mixture. Cut with a knife from the chicken mixture out to the edge of the rectangle on either side, making strips that are still attached to the dough underneath the chicken mixture.

**Fold up ends of dough up onto the chicken mixture. Then , overlap the strips over the entire length of chicken mixture for a criss-cross effect. Sprinkle with cheese. Bake at 375 degrees for 25 minutes. Let rest 5-10 minutes before cutting to serve.