• 2 cups chopped cooked chicken
  • 4-oz cream cheese, softened
  • 1-1/2 cups shredded cheddar cheese, divided
  • 1 can refrigerated crescent rolls
  • 1 (10.75-oz) can cream of chicken soup
  • 1/2 cup milk
  • 2 tsp poppy seeds


  1. Preheat oven to 350.  Lightly spray a 9×13-inch pan with cooking spray. 
  2. Combine chicken, cream cheese, and 1 cup cheese. Separate crescent rolls into 8 triangles. Top the large part of the crescent triangle with the chicken mixture. Roll crescent rolls up. Place in prepared pan.

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