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Monday, March 2, 2009

Chicken Crescents by Mel

2 chicken breasts
1 can cream of chicken soup
3/4 soup can of milk
2 cups shredded cheddar cheese
1 can 8 piece crescent rolls

Stew chicken, pull apart (or chop) and divide into 8 sections. Lay out each crescent, fill with chicken, sprinkle with cheese and seasonings (I used pepper), and roll up. Place in 9x13 pan. Mix soup and milk and pour over crescents. Sprinkle liberally with cheese. Can be baked immediately or frozen for a later date.

Serving Day:
Bake at 375 degrees for approximately 20 minutes. I poke the crescent to be sure it is cooked.

Comment from Mel:
This is the original recipe, but for you ladies I added 2 extra crescents to be sure you each got enough. You can judge for your own family if 8 crescents would have been enough if you want to make this in the future. If you make it with 10 crescents, just increase the chicken. The other ingredients can all remain the same.


  1. Loved these! I think we recieved this dish as a "baby-meal" and we really enjoy them then and now. For our family, I would most likely make 12-14 when I add this recipe to our family's favs...VERY YUMMY! Thanks Mel!

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  3. Mel,

    3 words sum up this dish: YUM! YUM! YUM! It was a big hit all around. Thanks for another great meal!

  4. This was REALLY GOOD, we all enjoyed it! Thank you!

  5. We really liked this, We limited the kids a little bit. But Chad and I fought over the left overs for lunch the next day. Thanks for a yummy meal!